Farmer's breakfast with diced ham

Name: Farmer's breakfast with diced ham
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 medium onion; 1 (approx. 100 g) thick slice of raw ham (e.g. cottage ham); 1 TEASPOON Oil; 4 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Eggs (size M); 2 Tomatoes; 50 g Gouda cheese; 1/2 bunch Chives; 2 Gherkins

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 medium onion
1 (approx. 100 g) thick slice of raw ham (e.g. cottage ham)
1 TEASPOON Oil
4 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Eggs (size M)
2 Tomatoes
50 g Gouda cheese
1/2 bunch Chives
2 Gherkins

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes, drain, quench, peel and slice. Peel onion and cut into cubes. Cut ham into cubes.
2
Heat the oil in a pan. Fry the diced ham until crispy and remove. Heat 1 tbsp. lard in 2 pans. Add 1/4 of each potato slices and fry for about 7 minutes, turning them until brown.
3
Season with salt and pepper. After about 4 minutes add 1/4 of each onion. Whisk 2 eggs twice and season with salt and pepper. Pour the eggs over the potatoes. Shortly before the mixture sticks, push them together carefully with a spatula.
4
Allow to set and turn out of the pan onto a plate. Keep finished omelettes warm. Prepare 2 more omelettes from the remaining ingredients as described. Wash, clean and slice the tomatoes.
5
Grate cheese. Wash the chives, dab dry and cut into fine rings. Cut the cucumbers lengthwise in half and slice the halves fan-like. Spread diced ham on the omelettes. Sprinkle with chives and cheese, garnish with tomatoes and cucumbers.