German Bacon and Onion Omelette Bauernfrühstück Recipe
Bauernfrühstück, or “farmer’s breakfast”, is a German omelette with potatoes, bacon and onion. It used to be a way to use up leftover potatoes from the previous day; today it’s a hearty breakfast or quick one-pan lunch or dinner. The taste is a bit like a cross between a Spanish tortilla and loaded scrambled eggs.
This classic German one-pan dish turns simple ingredients like potatoes, bacon and eggs into a satisfying, rustic meal. It’s perfect for using up leftovers and works equally well for a big breakfast or a quick dinner.
Chef's tips
Don’t rush the frying of the potatoes – giving them time to brown adds a lot of flavour and texture. Use a non-stick or well-seasoned pan so the eggs don’t catch, and keep the heat low once the eggs go in to avoid burning the bottom before the top sets.
How to serve
Serve directly from the pan with a fresh salad or pickles. It also pairs nicely with a dollop of sour cream or a spoonful of mild mustard on the side.
Ingredients
- potatoes pre-cooked or fresh - 400 g
- egg - 6 pieces
- smoked bacon diced or thin strips - 80 g
- onion medium - 1 piece
- vegetable oil - 1 tablespoon
- butter - 1 tablespoon
- parsley leaves, chopped - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- If you are using raw potatoes, peel them, slice into thin rounds and parboil in salted water for 5–7 minutes, until almost tender but not falling apart. Drain and dry well.
- If you have potatoes cooked the day before, simply slice them.
- Peel the onion and slice into thin half-moons. Cut the bacon into small cubes if it isn’t already diced.
- Heat the oil and butter in a large frying pan over medium heat. Add the bacon and fry for 3–4 minutes, until some fat has rendered and the bacon is lightly browned.
- Add the onion and fry for another 3–4 minutes, until it softens and turns lightly golden.
- Add the potato slices, spread them in an even layer and fry for 6–8 minutes, gently stirring every few minutes, until golden in places.
- In a bowl, beat the eggs with a pinch of salt and pepper. Pour the egg mixture into the pan, tilting it slightly so the eggs run between the potatoes.
- Cook over low heat for 6–8 minutes without stirring, until the eggs are almost completely set and the top is just slightly moist.
- Sprinkle the omelette with chopped parsley. You can serve it straight from the pan, cutting it into wedges like a pizza.
Storage
Store cooled leftovers in an airtight container in the fridge and eat within 1–2 days. Reheat gently in a covered pan or in the oven so the eggs don’t dry out too much.
