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Spanish Potato Omelet

Yields1 Serving

Source: Better Crocker’s International Cookbook
Region: Spanish
Rating: 9/10

 7 slices bacon, cut into 1-inch pieces
 1 medium potato, cut into 1/2-inch cubes
 1 medium onion, chopped
 6 eggs
 ¾ tsp salt
 ⅛ tsp pepper
 parsley
1

Fry bacon in 10-inch skillet over medium heat until crisp. Remove bacon and drain, reserving 4 tbsp bacon fat in skillet. Cook and stir potato and onion until potato is golden brown and tender, about 10 minutes.

2

Beat eggs with salt and pepper. Stir bacon into potato mixture; add eggs. Ccover and cook over low heat until eggs are set and light brown on bottom, about 10 minutes. Cut into wedges to serve; garnish with parsley.