Peasant Omelette

Ingredients

• 50 grams lean bacon, cut into small dice and blanched
• 1 spoonful potatoes, sliced thin and sautéed in butter
• 0.5 spoonful sorrel, shredded and melted in butter
• 1 pinch chervil, chopped
• eggs
• butter

Instructions

1. Brown the bacon pieces in a skillet with butter until just cooked through. Prepare the omelette base by beating the eggs with the sautéed potatoes, sorrel softened in butter, and chopped chervil. Pour the egg mixture over the bacon in the skillet and cook gently, keeping the omelette soft and creamy. When set but still tender, fold the omelette as you would a crêpe and slide it immediately onto a warm round plate.