Bauernfruestueck (Farmer's Omelet) Recipe

• 4 lb HAM SECTIONED CURED
• 1 3/4 lb BUTTER PRINT SURE
• 200 x Large eggs SHELL
• 8 lb POTATOES FRENCH FZ
• 1 lb ONIONS DRY
• 1 lb SHORTENING, 3LB

1. TEMPERATURE: 325 F. GRIDDLE
2. 1.
3. Saute/fry' COOKED DICED POTATOES, Minced, CANNED HAM, AND Minced ONIONS, BUTTER Or possibly MARGARINE.
4. Add in Minced PARSLEY.
5. 2.
6. PLACE SHELLED Large eggs IN MIXER BOWL.
7. USING WIRE WHIP, BEAT JUST Sufficient TO THOROUGHLY BLEND YOLKS AND WHITES.
8. 3.
9. POUR 1/3 C. EGG Mix FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.
10. 4.
11. SPRINKLE Mix OVER Large eggs WHEN PARTIALLY SET.
12. 5.
13. FOLD OMELET IN HALF Or possibly INTO THIRDS MAKING A LONG OVAL SHAPED OMELET.
14. SERVE IMMEDIATELY.
15. NOTE:
16. 1.
17. IN STEP 1, 6 LB 4 Ounce (5-NO.
18. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 7 1/2 Quart Hot WATER MAY BE USED FOR WHOLE EGGE.
19. NOTE:
20. 2.
21. TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED VARIATIONS.
22. SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR GRIDDLE.
23. SERVING SIZE: 1 OMELET

ham sectioned cured, butter, eggs shell, fz, onions, shortening

Taken from cookeatshare.com/recipes/bauernfruestueck-farmer-s-omelet-80412 (may not work)