|Bacon drippings||2 Tablespoon|
|Tomatoes||1 1⁄2 Cup (24 tbs)|
|New potato||1 Medium|
|Light cream||1⁄4 Cup (4 tbs)|
Saute onion in 1 tablespoon bacon drippings.
Add tomatoes, salt to taste, pepper, oregano and cumin.
Sliver potato; add to sauce.
Simmer for about 15 minutes.
Beat eggs well; add cream and 1 /4 teaspoon salt, beating thoroughly.
Place remaining bacon drippings in heavy skillet; heat slightly.
Add egg mixture; cook over low heat without stirring until eggs are set.
Lift omelet in places to allow egg to run under omelette.
Spoon sauce onto omelette.Cook for about 3 minutes longer. Serve hot.