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Omelette with Patasnella Fette con buccia and bacon
Difficulty
Time
25 min.
for 4 people:
220g Patasnella Fette con Buccia 3 eggs 50g bacon salt extra virgin olive oil
Recipe by
Preparation
In a 24 cm pan, heat a round of extra virgin olive oil. Pour in the potato slices and sauté them for a few minutes, then add the sliced bacon. Continue cooking over high heat for another 2-3 minutes. Meanwhile, beat the eggs with a pinch of salt, then pour the mixture into the pan; cover it with the lid and continue cooking for 3-4 minutes, then with the help of the lid turn the omelette and cook for another 2-3 minutes or until golden brown.