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


  1. 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.
  2. 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.


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