Schnitzel omelette

    1 hour

    Even my great-aunt who always made this omelette for me did not know why this dish is called Hoppel-Poppel in German. If you have potato and schnitzel leftovers, it's even faster but otherwise this dish is easily prepared. Serve it with gherkins and tomato slices. Also good for brunch.


    Pennsylvania, United States
    5 people made this

    Serves: 6 

    • 600g potatoes
    • 1 large onion, peeled and finely chopped
    • 350g lean pork loin
    • 4 tablespoons vegetable oil
    • salt and freshly milled black pepper to taste
    • 1/4 teaspoon caraway seed
    • 1/4 teaspoon marjoram
    • pinch of nutmeg
    • 2 tablespoons snipped chives
    • 4 eggs

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Cook the potatoes unpeeled until just cooked but not soft.
    2. Heat 2 tablespoons of the oil in a large non-stick frying pan and sauté the onions until translucent. Add the pork and cook until nicely browned and done. Season with salt and pepper. Remove from the pan and keep warm.
    3. Peel and slice the potatoes. Heat the remaining oil in the pan and brown the potatoes from both sides. Season with salt, pepper, caraway and marjoram. Toss carefully with the meat.
    4. Lightly beat the eggs and stir in the chives. Season with nutmeg, salt and pepper. Place the meat and the potatoes in the pan, flatten them gently with a wooden spoon or a spatula, and pour the eggs over it. Cover and cook over low to medium heat until the eggs have set. Slide the omelette from the pan onto a large round serving platter and garnish with tomato and gherkins. Serve at once.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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