Recipe Of The Week: Potato Bacon Omelet

Potato Bacon Omelet

 

8 slices of diced bacon

1 1/2 cups of peeled potatoes, diced into 1/4 inch pieces

1/4 cup of finely chopped onion

1 teaspoon of salt

3 Tablespoons fresh chopped parsley

12 eggs, beaten

2 Tablespoons of water

1/4 teaspoon of pepper

2 Tablespoons of oil

cheese (optional)

 

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