|New potato||1 Small, diced (Diced To About 1/8-Inch Pieces)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Eggs||4 , slightly beaten|
|Diced swiss cheese||1⁄4 Cup (4 tbs) (Diced To About 1/8-Inch Pieces)|
|Shredded swiss cheese||2 Tablespoon|
|Minced parsley||1 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
In a wide frying pan, cook bacon over medium heat until crisp and browned.
Lift out bacon, break into pieces, and set aside.
To drippings, add walnuts and cook, stirring, over medium heat 1 to 2 minutes or until lightly browned; set nuts aside.
Discard all but 2 tablespoons drippings.
Add potatoes and onions and cook, stirring, over medium-low heat until potatoes are soft to bite but only slightly browned (about 10 minutes); remove from pan and set aside; keep warm or reheat.
Clean frying pan to remove any browned particles, then melt butter over medium-low heat.
Pour in eggs, pushing them from bottom as they set, allowing uncooked portion to flow down under.
When top of omelet is almost set but still a little liquid-looking, sprinkle evenly with potatoes, diced cheese, bacon pieces, shredded cheese, and parsley.
Mound sour cream in center of omelet.
Garnish with toasted walnuts.
Cut into wedges to serve.
Salt to taste.