Potato Omelet with Blunzen on Bean Pods – Pfalz

Maybe your new favorite bean dish:

Clean beans, perhaps cut in half. Cook in boiling hot salted water for 10 minutes, cool and drain.

Peel and chop onions. Cut blunzen into thin slices. Heat half of the clarified butter in a large frying pan. Sauté onions in it. Add blunts and beans, stir-fry for a few minutes. Season with pepper and a little bit of savory, remove from frying pan.

Rinse and peel potatoes, cut into matchstick thin sticks. Heat remaining clarified butter in frying pan, add potatoes little by little, fry heartily. Season with salt and pepper, cook for 10 minutes.

Spread blunzen-bean mixture evenly on top. Mix eggs, season with salt, pepper and savory, fold in whipped cream. Pour over potatoes, cover with lid and cook for a few minutes. Garnish with fresh savory if desired.

Drink suggestion by Joachim M. Meng: A cool Parkbräu Pils.

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