For the farmer’s omelet, cover potatoes and let cool for 3 hours, peel and cut into flakes. Beat eggs and cream, add salt and pepper.
Heat oil in a pan, sauté onion and bacon until translucent. Add ham cubes and potato slices, fry, salt and pepper.
Pour egg mixture (prepare 3 omelets from the ingredients) over the top, mix gently, and let set until creamy.
Fold the farmer’s omelet over the center, turn out onto plates and serve with chives.
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