Preparation
Sauté the bacon, then add the onion and leek. Steam for 5 min.
Add the potatoes and continue to cook for a while.
Beat the eggs with the parsley, season, and pour this mixture over the vegetables. Cook like an omelette, but only on one side.
Fold in half and sprinkle with grated Gruyère AOP.
Recipe from the book: Cuisine & Traditions au Pays de Fribourg. Editions La Sarine.
For 2 people
Preparation : 20 min
Cooking : 5 min
Ingredients and products
- 100 g bacon lardons
- 1 onion, chopped
- Finely chopped parsley
- 1 leek, finely sliced
- 200 g cooked potatoes, diced
- 4 eggs
- Salt and pepper
- A pinch of nutmeg
- 4 tbsp grated Gruyère AOP
