Savoy Peasant Omelet

Cut the potatoes into 1 cm thick, even slices. Cut the cheese into cubes. Halve the leek lengthwise and cut into strips. Cut the onion and spec into small cubes.

Fry the bacon in a deep, preferably cast-iron frying pan until crisp. Add light butter, leek and onion and cook for three minutes until translucent. Add potato slices and brown at medium temperature, turning a few times to the other side. Sprinkle everything with herb misc and salt.

Mix eggs with nutmeg. When the potato slices are golden brown, sprinkle half of the cheese on top. Pour the egg mixture over it. Put the pan lid on and roast the omelet for 5 minutes at a mild heat. Then carefully turn it to the other side. Spread the remaining cheese cubes on top and roast for another 5 minutes. Garnish the omelet with tomatoes and chives. Tip: You can also use leftover sausage and ham as well as cubes of hard cheese for this omelet.

Our tip: Use bacon with a fine, smoky note!

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