Ingredients

Servings 6

• 6 eggs
• 2 oz pancetta (italian bacon), diced
• 2 oz butter
• 1 oz Groviera cheese, diced
• 2 potatoes, diced
• 1 leek
• 1 handful parsley
• 2 tablespoons oil
• salt and pepper

Preparation

10 minutes preparation + 14 minutes cooking

Brown the pancetta in the oil, drain and set it aside. Put the potatoes into the pancetta cooking juices and brown them stirring frequently. Separately stir-fry the leek in 1 Tbsp of butter. In a bowl put the beaten eggs, the pancetta, the potatoes, the leek, Gruyère, parsley and a little salt and pepper. Mix well. In an iron pan put 2 Tbsp of butter and cook it until it is hazelnut color without being black, then pour the eggs in. Once the omelette starts to clot, shake lightly the pan in order to detach it from the bottom and put it upside down onto a plate. Put the remaining butter in the pan, put the omelette back in and cook the other side. All operations are to be done over very high heat. The omelette must be golden on the outside, soft inside and not soaked in fat.