Prep 10 mins
Cook 20 mins
Here where I live, an omelet is not eaten for breakfast, but rather for dinner or a great luch in the middle of the day. This wonderful omelet can of course, be eaten any time. It comes from our local market, SPAR, which had it published in a brochure. Very simple to make, and a good, old-fashioned, farm-type dish. Velbekomme!
- 3 -4 boiled potatoes (left over from last nights dinner, perhaps?)
- 1 -2 smoked sausage, of any type you like or 200 g bacon
- 6 eggs
- 4 tablespoons water
- 1⁄4 of a white leek
- 2 fresh tomatoes
- 1 -2 tablespoon butter, for frying
- Cut potatoes and sausages (or bacon) in small pieces. Fry them lightly in a frying pan. Whisk together the eggs, water and salt. Pour this over the items in the pan. On top, lay the leeks that have been sliced, and also slices of the tomatoes. Turn the heat down tolow and let "set". Serv with a good type bread.