Barley Bundt Omelet with Dandelion Salad and Black Salsify Chips

Beat the eggs, mix and add the milk. Cook the barley in lightly salted water for 20 minutes and then rinse with cold water. Cut the slices of Bündnerfleisch into thin strips. Prepare the dandelion (prepare it ready for cooking, e.g. peel it, remove woody parts and dirt) and rinse it. Remove the skin from the salsify and cut fine strips lengthwise with a peeler. Fry them in medium hot oil until golden brown. Briefly fry the barley and Bündnerfleisch strips. Pour in half of the eggs and stir thoroughly with a plastic spatula, season with salt and pepper. Once the egg is half set, lift the frying pan diagonally at the base of the handle and push the omelette mixture to the front edge, set briefly and turn out onto the plate. Marinate the dandelion salad with your favorite sauce and serve with the omelet. Garnish with the lightly salted salsify chips. Make the second omelet in detail on the spot

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