AUSTRIA GERMANY SWITZERLAND
The Swiss cook their omelette with bacon and potato like a thin rösti cake, the Germans also treat it like a cake and bake it in the oven for a dish called pillekuchen while the Austrians add cheese to their version, and serve bacon on the side with steamed mushrooms. This is the Swiss version.
- 400 g new potatoes, boiled in skins, peeled, grated
- 6 small eggs / 5 large eggs for approximately 300 grams
- 200 g speck with fat, cubed small
- 90 g cream
- 15 g butter
- 1 tbsp tarragon, chopped + 1 tbsp tarragon, for garnish
- 1 garlic clove, halved along length
- 5 g black pepper
- 5 g salt
Place the fatty cubes of bacon into a small frying pan. Over a gentle heat release the fat. When the cubes turn brown, remove. Increase heat a little, add the pieces of garlic. When it turns brown remove with a slotted spoon. Pour the garlic fat into a small bowl.
Fry remaining cubes of bacon over a gentle heat until they take on some colour, leave to cool.
Whisk the eggs into the cream, season, add the grated potatoes and choice of herb.
Add a quarter of the garlic fat and a knob of butter to a small frying pan over a medium-low heat. Pour a quarter of the egg-cream-potato mixture to the pan, dot with a quarter of the bacon cubes. Fry for seven minutes, flip and fry the other side, just long enough for the omelette to come away from the side of the pan.
Repeat with remaining ingredients.
The Austrian and German versions will follow …