German cuisine · Breakfast & Eggs

Farmer's Omelette with Potatoes

Thick omelette with crispy fried potato cubes, browned onions and plenty of chives.

Ingredients · for 2 servings

• 500 g waxy potatoes
• 1 onion
• 6 eggs
• 4 tbsp milk
• 2 tbsp clarified butter
• 1 tbsp butter
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Peel the potatoes, cut into 1 cm cubes and parboil in salted water for 6–7 min. until soft outside but still firm inside; drain well.
2. Heat the clarified butter in a 26 cm nonstick pan and fry the potato cubes for 8–10 min., turning occasionally, until crispy.
3. Finely dice the onion, add it and cook for 3–4 min. until golden brown and fragrant; season with salt and pepper.
4. Whisk the eggs with the milk, salt and pepper for about 1 min. until the mixture is lightly frothy, and stir in half the chives.
5. Add the butter to the pan, pour the egg mixture evenly over the potatoes and let it set over low heat for 8–10 min., loosening the edges with a spatula.
6. As soon as the surface only glistens lightly, flip the omelette onto a plate, sprinkle with the remaining chives and serve immediately.