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scrambled eggs and bacon on potato rosti


Ingredients for 4:

• 8 eggs 6 slices of bacon parmesan reggiano cheese
• q. B.
• 2 tablespoons milk
  
• extra virgin olive oil salt and pepper to taste

per i rosti:

• 200 gr di patate
• 2 cucchiai di farina
• olio extravergine di oliva
• sale q. b.

Preparazione:
Per i rosti. Scucciate le patate, grattuggiatele con un grattugia a fori larghi, facendole cadere in un aciotola, e mescolatele con la farina e un pizzico di sale.


Scaldate abbondante olio in una larga padella, quando sara' caldotrasferitevi le patate a mucchietti, appiattendole leggermente con il dorso di un cucchiaio, in modo da formare dei dischi.
Cuocete i rosti 2 - 3 minuti per side until 'nn are golden brown, drain on paper towels and keep warm in the oven and 100 °.
Meanwhile, beat the eggs with the milk, Parmesan, salt and pepper.

In another pan heat the oil and brown the bacon into small pieces, and when will result 'crunchy toglietene a half' in the pan and pour the egg mixture. Cook stirring. Serve the scrambled eggs with slices of bacon rosti and kept aside.

Council.
For the rosti, potatoes can be boiled, made it cool, do not put in the flour and grated.