Ingredients:
- One small red potato. Boil, dice, set aside.
- Two strips of bacon. Fry, dice, set aside.
- In one tablespoon of butter and one tablespoon of oil saute: two green onions, chopped, one clove of garlic, chopped, and several chanterelles, sliced.
Instructions:
When the mushrooms are just about tender, add the bacon and increase the heat to medium. Add one shot of sherry or white wine and simmer. While simmering, prepare a two egg omelet on the side.
When the liquid is reduced, add the potatoes and 1/8 teaspoon of thyme, salt and pepper.
Stir and fold into the omelet. Sprinkle with grated Parmesan cheese and garnish with parsley.
Finally, do yourself the favor of preparing a hearty soup using chanterelles. This is an excellent dish for a fall day.