Spanish Potato Omelet
- 6 or 7 slices bacon, cut into 1-inch pieces
- 1 medium potato, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 6 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cook bacon in 10-inch skillet over medium heat until crisp. Remove bacon and drain, reserving 4 tablespoons bacon fat in skillet. Cook and stir potato and onion until potato is golden brown and tender, about 10 minutes.
- Beat eggs, salt and pepper. Stir bacon into potato mixture; add eggs. Cover and cook over low heat until eggs are set and light brown on bottom, about 10 minutes. Cut into wedges to serve.