Ingredients

Servings 4

• 6 eggs
• 5 oz pancetta (italian bacon)
• 1 potato
• 1 leek
• salt and pepper
• 1 ¾ oz butter
• 1 sprig parsley
• 1 ¾ oz Groviera cheese

Preparation

10 minutes preparation + 5 minutes cooking

Lightly brown in a pan some small pieces of lean pancetta, in little oil. Drain and put aside in a receptacle. In the oil used to cook the pancetta, cook the potatoes, diced. In another pan, cook the leek, sliced, with a small piece of butter. Beat the eggs necessary with salt and pepper and add the crispy pancetta, potatoes, leeks, some cubes of Gruyère and a generous handful of chopped parsley. Heat a little butter in an oven-dish, pour in the egg mixture and put in the oven. Check the cooking to avoid overcooking the omelet, which should end up flat and soft. Serve at table piping hot.