German potato frittata (Bauernfrühstück)

Step 1/3

• 500 g waxy potatoes
• salt

• pot (large)
• colander

Cook potatoes with skin on in a pot of boiling and salted water and cook for approx. 18–20 min., depending on the potato size, until a fork can poke through with some resistance. Then drain and let the potatoes cool down.

Step 2/3

• 1 onion
• 10 g chives
• 4 eggs
• 2 tbsp milk
• salt
• pepper

• cutting board
• knife
• bowl
• whisk

While the potatoes are cooking, dice onion and thinly slice chives. In a bowl, whisk eggs with milk and then season with salt and pepper. Peel the potatoes and cut into approx. 1.5 cm /0.6 in. thick slices.

Step 3/3

• 2 tbsp clarified butter
• 100 g bacon
• pickles (for serving)

• nonstick pan (with lid)
• spatula

Melt clarified butter in a big non-stick frying pan. Then add potato slices and fry for approx. 8–10 min. or until golden. Then add the chopped onion and cubed bacon and fry briefly. Add the egg mixture and fry until the bottom is golden and crispy. Then cook covered for approx. 5–8 min. over medium-low heat until the egg is set. Serve with chives and pickles. Enjoy!

Enjoy your meal!