Duitse boerenomelet

Bauernfrühstück – German farmer's omelette

Cooking time20 minutes

Put a nutritious meal on the table with this German farmer's omelette, with a filling of Looye JOYN tomatoes, potatoes, bacon and onion!

I want to make

Duitse boerenomelet

    1. Peel the potatoes and cut into roughly ½ cm (¼ in.) thick slices. Put the slices in a pan and pour in enough water to just cover them (no less, to prevent uneven cooking)

    2. Add some salt, cover with a lid and cook just until tender (approx. 10 minutes). Drain the potatoes and leave to dry, uncovered.

    3. Meanwhile, in a large frying pan on medium heat, gently fry the bacon cubes until crispy. Next, remove them from the pan onto a plate.

    4. Peel and finely chop the onions.

    5. Slice the Looye JOYN tomatoes.


    1. In the remaining bacon fat, lightly brown the chopped onions and add them to the bacon on the plate.

    2. Melt 1 tbsp of butter in the same pan (if there is still a lot of bacon fat in the pan, omit the butter) and fry the potatoes on both sides until golden brown. If necessary, add some extra butter while frying. When the potatoes are ready, lower the heat.

    3. Add the bacon and fried onion to the fried potatoes, mix well and sprinkle with a pinch of salt and pepper.

    4. Beat the eggs, mix with the milk and pour over the potato mixture. Arrange the sliced Looye JOYN tomatoes on top and season with some salt and pepper and a few drops of olive oil (optional). Allow the omelette to solidify on medium heat, using a flame distributor if you are cooking on a gas stove (or move the pan from time to time). If possible, cover the pan with a lid.

    5. Sprinkle with parsley before serving.

  • TIP

    1. If you have an oven grill, save time by using it to quickly let the top of the omelette set (please note: Keep any plastic or wooden pan handles away from the grill!)

    2. To turn the omelette into a complete hot meal, serve with lettuce, crudités or Looye JOYN tomatoes and gherkins or pickles.

    3. For more people do not try to make a thicker omelette in an ordinary frying pan, as it is virtually impossible to set the eggs without burning the bottom of the omelette. If serving more people, cook several omelettes, use 2 (or more) frying pans or, first fry all ingredients and then cook your omelettes one after the other in one frying pan (divide the first omelette and eat it while the second omelette is setting).


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