Farmersbreakfast

1.

Wash the potatoes and cook in boiling water for 20-30 minutes, then drain and rinse with cold water. In the meantime, peel the onion and cut into cubes. Cut the ham into cubes.

2.

Peel the potatoes and cut into slices. Heat 1 tablespoon of lard in each of 2 pans. Add 1/4 of the potato slices and fry for about 7 minutes, turning. Season with salt and pepper. After about 4 minutes, add 1/4 of the onions.

3.

Whisk 3 eggs twice and season with salt and pepper. Pour eggs over the potatoes. Just before the mixture stagnates, carefully push together with a spatula. Let it set to the end and turn out of the pan onto a plate.

4.

Keep the finished omelets warm. Prepare 2 more omelets from the remaining ingredients as described. Wash and clean tomatoes and cut into wedges. Halve the cucumber lengthways and cut the halves open like a fan.

5.

Spread the ham cubes on the omelets. Garnish with tomato, parsley and cucumber.