Omelette du Valais

Preparation:

• Peel the potatoes, cut them into very small cubes, and rinse thoroughly in plenty of cold water. Remove the cubes with a slotted spoon (avoid using a sieve) and pat dry with a kitchen towel. Heat the butter and oil in a large pan, then add the diced potatoes and bacon. Fry over high heat, stirring frequently, until golden and crispy. Remove from heat and toss with the chopped parsley.
• To prepare the omelettes, turn oven to broil setting and preheat. For each omelette, beat the eggs with the crème fraîche and season with salt and pepper. Melt some butter in an omelette pan, pour in the egg mixture, and cook until the bottom is golden brown but the top remains slightly soft. Fill each omelette with a quarter of the potato and bacon mixture, fold them over, and arrange side by side in a large buttered gratin dish. Top with thin slices of raclette, sprinkle with thinly sliced raw ham, and place under the grill for a few moments until the cheese has just melted. Serve immediately while warm.