Farmer's Breakfast

Name: Farmer's Breakfast
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 medium onion; 1 (approx. 100 g) thick slice of raw ham (e.g. cottage ham); 4 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 Eggs (size M); 1 Tomato; 2 Gherkins; 7-10 Tbsp Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 medium onion
1 (approx. 100 g) thick slice of raw ham (e.g. cottage ham)
4 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 Eggs (size M)
1 Tomato
2 Gherkins
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling water for 20-30 minutes, then drain and chill. In the meantime peel and dice the onion. Cut ham into cubes.
2
Peel and slice the potatoes. Heat 1 tablespoon of lard in 2 pans. Add 1/4 of each potato slices and fry for about 7 minutes while turning. Season with salt and pepper. After about 4 minutes add 1/4 of each onion.
3
Whisk 3 eggs twice and season with salt and pepper. Pour the eggs over the potatoes. Shortly before the mixture sticks, carefully push them together with a spatula. Allow to set to the end and turn out of the pan onto a plate.
4
Keep finished omelettes warm. Prepare 2 more omelettes from the remaining ingredients as described. Wash, clean and slice the tomato. Cut the cucumbers lengthwise in half and cut the halves fan-like.
5
Spread diced ham on the omelettes. Garnish with tomato, parsley and cucumber.