Farmer's breakfast with cottage ham

Name: Farmer's breakfast with cottage ham
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 medium onion; 4 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Eggs (size M); 2-3 stem(s) Parsley; 4 Gherkins; 4-6 discs Cured ham

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 medium onion
4 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Eggs (size M)
2-3 stem(s) Parsley
4 Gherkins
4-6 discs Cured ham

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes, drain, quench, peel and slice. Peel and chop onion
2
Heat 1 tablespoon of lard in 2 coated pans. Add 1/4 of each potato slices and fry for approx. 7 minutes, turning until brown. Season with salt and pepper. After about 4 minutes add 1/4 of each onion. Remove half of each potato from the pan and keep warm
3
Whisk 2 eggs twice and season with salt and pepper. Pour the eggs over the potatoes in the pan. Shortly before the mixture sticks, carefully push them together with a spatula. Let it falter to the end and turn out of the pan onto a plate, cover with warm potatoes, fold up and keep warm. Prepare 2 more omelettes from the remaining ingredients as described
4
Cut the cucumbers fan-like. Wash parsley, shake dry. Peel and chop the leaves. Arrange cucumber and ham on the omelette plates, sprinkle with parsley