What could be more cheerfidly inviting for a supper meal than a dish called Hoppelpoppel? It is perfectly delicious – and economical and easy to make. Serve with a mixed salad, some chilled lager and rye bread for a really super family meal.
1 tablespoon vegetable oil
8 lean bacon slices, chopped
1 oz. butter
1 medium-sized onion, finely chopped
4 medium-sized potatoes, cooked and thinly sliced
6 eggs, lightly beaten
3 tablespoons single cream
2 teaspoon salt
2 teaspoon black pepper
½ teaspoon dried dill
In a very large frying-pan, heat the oil over moderate heat. When the oil is hot, add the bacon to the pan and cook, stirring occasionally, for 5 minutes, or until it is brown and slightly crisp. With a slotted spoon, transfer the bacon to kitchen paper towels to drain. Set aside.
Add the butter to the pan and melt it over moderate heat. When the foam subsides, add the onion to the frying-pan and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the potatoes to the pan and cook, stirring and turning occasionally, for 5 to 8 minutes, or until the potato slices are lightly browned.
Meanwhile, in a medium-sized mixing bowl, combine the eggs, cream, salt, pepper and dill together, beating with a fork until the ingredients are well blended.
Stir in the bacon pieces and pour the mixture over the vegetables in the frying- pan. Reduce the heat to low and cook the mixture, shaking the pan from time to time and stirring occasionally with a fork, for 8 minutes, or until the eggs have set. Remove the pan from the heat.
Cut the hoppelpoppel into four pieces and serve at once.