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Bacon Omelet, German

A German-style omelet with bacon, onions, herbs, potatoes, 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 powdered herbs to the bacon mixture.

Make and cook the omelet

  1. In a bowl, beat the eggs and milk together with the sieved potatoes.

  2. Melt the butter in a pan, then add the egg mixture.

  3. Stir the mixture until it begins to brown, then let it cook without stirring until fully set.

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 into a firm, tender structure as the mixture cooks.
Potatoes
Add body and a soft, starchy texture to the egg mixture.
Milk
Adds moisture and makes the eggs more tender and creamy.
Bacon
Contributes salty, savory fat and browned flavor.
Butter
Adds richness and helps the mixture brown in the pan.

The step that matters

Stir, then leave it alone. Stirring while the base begins to brown breaks up the forming curds and gives an even texture, but once the bottom has set, leaving it undisturbed lets it firm into one cohesive omelet without tearing or scrambling.

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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