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Bacon Omelet, German

A bacon and potato omelet cooked with herbs and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bacon Omelet, German

Ingredients

Directions

Prepare the filling

  1. Fry the bacon with the onion until cooked.

  2. Add the mixed herbs and cook briefly.

Make and cook the omelet

  1. Melt the butter in the pan.

  2. In a bowl, beat the eggs and milk together, then add the sieved potatoes.

  3. Pour the egg mixture into the pan and stir until it begins to brown.

  4. Leave the omelet to finish cooking, taking care not to burn it.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set when heated, giving the omelet its structure and body.
Sieved potatoes
Add starch and softness, giving a tender, moist texture to the omelet.
Milk
Adds moisture and makes the egg mixture softer and more tender.
Bacon
Adds fat and savoury flavour to the filling.
Butter
Adds fat and flavour and helps the omelet brown in the pan.

The step that matters

Leave the omelet to finish cooking, taking care not to burn it.. Egg proteins set quickly over steady heat, and high heat makes the base scorch before the top is set. Gentle heat keeps the omelet tender and evenly cooked.

Swap the onion

How well each one fits the dish's main ingredients (potato, egg, milk, pepper, butter):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against potato, egg, milk, pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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