Bacon Potato Omelette
8 slices of bacon, diced
1 1/2 cups of peeled diced potatoes, 1/4 inch pieces
1/4 cup of finely chopped onions
1 teaspoon of salt
3 Tablespoons of chopped fresh parsley
12 eggs, beaten
2 Tablespoons of water
1/4 teaspoon of pepper
2 Tablespoons of vegetable oil
cheese (optional)
Fry bacon until browned, drain on a paper towel. Pour off all but two Tablespoons of the drippings. Add potatoes and onions to the drippings. Cook until potatoes are tender and golden. Stir in bacon and parsley. Set aside. Beat eggs, water, salt and pepper. Add potato mixture until well blended. Heat oil in skillet and pour in egg mixture and potato mixture. Cook, lifting cooked egg portion around the edges so uncooked portion will run underneath. Cook mixture until mixture is set. If desired sprinkle cheese then fold in half and slide onto a serving platter.
1/4 cup of finely chopped onions
1 teaspoon of salt
3 Tablespoons of chopped fresh parsley
12 eggs, beaten
2 Tablespoons of water
1/4 teaspoon of pepper
2 Tablespoons of vegetable oil
cheese (optional)
Fry bacon until browned, drain on a paper towel. Pour off all but two Tablespoons of the drippings. Add potatoes and onions to the drippings. Cook until potatoes are tender and golden. Stir in bacon and parsley. Set aside. Beat eggs, water, salt and pepper. Add potato mixture until well blended. Heat oil in skillet and pour in egg mixture and potato mixture. Cook, lifting cooked egg portion around the edges so uncooked portion will run underneath. Cook mixture until mixture is set. If desired sprinkle cheese then fold in half and slide onto a serving platter.
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