Spanish Omelet With Bacon And Potato
|Spanish onions||4 Medium|
|Green chili pepper||1|
|Olive oil||1⁄4 Cup (4 tbs)|
|Cold boiled potatoes||2 Medium|
|Smoked bacon slices||2 , smoked (1/4 Inch Thick)|
|Heavy cream||6 Tablespoon|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Green salad/Tomato salad||1⁄2 Cup (8 tbs) (Serve With)|
1 Trim and peel the onions.
2 Cut from top to bottom in quarters, and slice very thinly in the same direction.
3 In a very wide, fairly deep skillet, heat the butter and oil.
4 Fry the onion gently with the chili pepper or the red or green pepper for 15 minutes over low to moderate heat, stirring frequently.
5 When they are tender and lightly browned, add the diced potatoes, a pinch of salt, some freshly ground pepper and stir over low heat for 2-3 minutes.
6 Remove the rind from the bacon and cut it into small dice
7 In a non-stick skillet, sauté the diced bacon over high heat until crisp and golden brown.
8 Stir continuously to prevent the bacon from burning.
9 Drain off excess fat and blot the diced bacon on paper towels.
10 In a large bowl, break the eggs and beat constantly while blending in the cream, salt, freshly ground pepper, and the Parmesan cheese if used.
11 In a large skillet, add the bacon to the onion mixture over fairly gentle heat distributing it evenly.
12 When hot, pour the eggs into the skillet and tilt it from side to side a few times to let the eggs settle in an even layer.
13 Cook for several minutes, until the omelet has set firmly on the underside.
14 Turn and continue cooking for a few minutes.
15 The outside should be firm, the inside still soft and creamy.
16 Transfer to a serving dish and serve at once.