Recipe Of The Week: Potato and Bacon Omelet

Potato and Bacon Omelet

8 slices of bacon diced

1 1.2 cups of peeled and diced potatoes (1/4 inch pieces)

1/4 cup of finely chopped onion

1 teaspoon of salt

3 Tablespoons chopped fresh parsley 

12 eggs, beaten

2 Tablespoons of water

1/4 teaspoons of pepper

2 Tablespoons of vegetable oil

cheese, optional

Fry bacon until browned, drain on paper towel.  Pour off all but 2 tablespoons of the drippings.  Add potatoes and onions to drippings.  Cook until potatoes are tender and golden.  Stir in bacon and parsley.  Set aside.  Beat the eggs, water, salt and pepper.  Add potato mixture until well blended.  Heat oil in a skillet and pour in egg and potato mixture.  Cook, lifting cooked egg portion around the edge so the uncooked portion runs beneath.  Cook until mixture is set, (if desired sprinkle with cheese) fold in half and slide onto serving platter.