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Spanish Potato Bacon Omelette

Global.Potpourri's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Breakfast

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