How to Make a Farmer’s Omelette – Step by Step

You can cook a classic German /Austrian farmers omelet, to enjoy a hearty breakfast or brunch!

In German, this omelet is called Bauernomlett, and it is very popular in Bavaria and Austria.

This omelet consists of the following ingredients: bacon, onion, cheese, potatoes, and eggs.

This farmer’s omelet is similar to the Spanish omelet (Tortilla de Patatas).

The main difference between this omelet and the Spanish omelet is that it has ham or bacon. In addition, the size of omelets also differs, since Spanish is usually prepared for a large company of people.

Instructions

1. In order to simplify the preparation of this omelet, we recommend preparing all the ingredients in advance.
2. To start, chop the onion, peel, and finely chop the potatoes, chop the bacon, then grate the cheese.
3. Put the bacon in a frying pan. Now you need to fry it for a couple of minutes on medium heat (1-2 minutes will be enough). Next, add the onion and stir occasionally. Fry until tender (the onion should become transparent and the bacon should be crispy)
4. Add the pre-cooked potatoes and fry for a few minutes, stirring occasionally.
5. In a small bowl, whisk the eggs until smooth, and add salt and pepper to taste. Don’t add too much salt, as the bacon itself is already salty.
6. Turn down the heat to low and add the eggs to the pan and cook for about 5 minutes.
7. Then add cheese to your omelet and cover it with a lid. After 3 minutes, the cheese will melt, and the omelet will be ready.
8. When the omelet is ready, transfer it to a plate and fold it in half. In order to make it convenient to eat, we recommend cutting it.

Farmers omelet Tips

According to the original recipe, the German “Schinkenspeck” is used to prepare this mistletoe. but if you can’t find this kind of bacon, you can use Italian bacon pancetta. Regular North American bacon is also perfect.

We advise you to finely chop your bacon.

Potatoes should be chopped finely in order to make it easier for you to cook the egg mixture and it was more convenient to fold the omelet.

Be sure to boil the potatoes in advance, as cooking potatoes take a long time and they will remain raw if you add them to the omelet without pre-cooking.

We advise you to cook an omelet on low or medium-low heat. To do this, you will need patience and a little more time, but your onions will not burn and you will not burn the bottom of the omelet.

The more thoroughly you mix eggs and milk, the tastier the omelet will turn out. It is believed that the most worthy result is obtained precisely when the mass is not beaten up by a mixer but is thoroughly mixed for a long time with a whisk or fork.

The filling is carefully added to the omelet mass when it is already well-whipped. In this case, you will get an air omelet. If you want to get an omelet souffle, then whisk the whites separately and only then add the yolks and milk.

Omelet is cooked under a lid – it’s no secret to anyone. But if you grease the lid from the inside with a piece of butter, then the omelet will turn out higher and more lush than usual.

The omelet should not burn in any case. In order for it to bake smoothly and rise, it is necessary to shake it in the pan from time to time. At the very beginning, it should be cooked over high heat until it begins to rise. Then on low heat until final readiness. A properly cooked omelet easily slides from the pan to the plate.

The pan in which the omelet is prepared is very important. The frying pan should be thick. The ideal cookware for cooking this dish is a cast-iron frying pan.

We recommend using a lid with a hole for removing moisture. Your omelet will not turn out too soggy and will not have excessive liquid.

If you want to get an omelet with a more creamy taste, add 2 teaspoons of cream cheese or mayonnaise to the mixture for 4 eggs.

Bake the omelet in vegetable oil with the addition of a piece of butter. An omelet simply in vegetable oil will not turn out to be so soft and fragrant in taste.

If you want to add greens to an omelet, then do not add them to the egg mixture, but sprinkle over when serving. Thus, you will save both vitamins and the taste and smell of greens.