Romanian peasant omelette with bacon and potatoes (Omletă țărănească)

1. Peel the potatoes, cut into 1 cm dice and parboil in salted water for 5 minutes, then drain.

2. Cut the bacon into strips and fry in the oil in a large frying pan until the fat renders and it turns crisp.

3. Add the diced onion and pepper and fry for 3-4 minutes, then add the potatoes and fry for 8-10 minutes, turning occasionally, until golden.

4. Beat the eggs with a pinch of salt and pepper and pour into the pan.

5. Crumble the cheese (telemea) on top, cover and cook over low heat for 4-5 minutes until the top is set too.

6. Sprinkle with parsley and serve straight from the pan with fresh bread and tomatoes.

Tip: This is the hearty breakfast of the Romanian village kitchen, giving strength before work in the fields. You can use feta instead of telemea; with leftover boiled potatoes it's even quicker.