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Spanish Potato Bacon Omelette

Global.Potpourri's picture
  Bacon slices 7 , cut into 1-inch pieces
  Potato 1 Medium, cut into 1/2-inch cubes
  Onion 1 Medium, chopped
  Eggs 6
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Parsley 1 Tablespoon

Fry 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 with 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; garnish with parsley.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 715 Calories from Fat 321

% Daily Value*

Total Fat 36 g55.3%

Saturated Fat 11.5 g57.3%

Trans Fat 0 g

Cholesterol 1280.9 mg427%

Sodium 2130.6 mg88.8%

Total Carbohydrates 54 g18.1%

Dietary Fiber 7.8 g31.3%

Sugars 12.5 g

Protein 47 g94.4%

Vitamin A 54.6% Vitamin C 115.5%

Calcium 24.9% Iron 45.6%

*Based on a 2000 Calorie diet

Spanish Potato Bacon Omelette Recipe