Place bacon on a cold pan and turn the heat to medium.

Fry it until it is crispy and golden but not burnt.

Remove the bacon from the pan - save the fat - and place the bacon on absorbent paper (kitchen roll) to drain.

Whisk eggs, milk, flour, and baking powder well together and season with salt and pepper.

Cut the potatoes into cubes or thin slices.

Put the potatoes in the pan with the hot frying fat and let them fry for a couple of minutes.

Pour the egg mixture into the pan with the potatoes and reduce the heat.

Fry the egg cake on medium heat for 30-45 minutes. Remember to stir the egg mixture a bit occasionally and lift its edge so the liquid egg mixture can run under the baked egg cake.

Serve the egg cake with crispy fried bacon on top and good rye bread as a side dish.