1 kg floury potatoes
Flour, for rolling out
4 rashers bacon
2 tbsp oil
4 small tomatoes
Coarsely ground pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel the potatoes and boil in salted water for about 15 minutes. Drain the potatoes, return to the pan and briefly return the pan to the hob to allow the potatoes to steam dry. Press the potatoes through a potato ricer into a bowl.
Mix 25 g butter and about 1 tsp salt with the warm potato, then immediately knead in the flour. Halve the potato dough and shape into two balls. Roll out each ball of dough on a floured work surface to a circle about the size of a plate.
Put the bacon into a frying pan and fry over a low heat until crisp. Take out of the pan and keep warm.
Add 2 tbsp oil to the bacon fat in the pan. Cut the potato flatbreads into quarters and fry in the bacon fat over a low to medium heat for about 3 minutes each side.
Heat 10g butter in a second frying pan and fry 4 eggs. Season with salt.
Wash and halve the tomatoes and put into the pan with the eggs, cut side down. Fry lightly.
Arrange the farls on plates with the bacon, fried eggs and tomatoes and serve sprinkled with pepper.