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5 bacon recipes that aren't for breakfast

Feb. 11, 2014, 1:02 p.m.
Spanish Omelets with Bacon

Photo: Enrique Gili

5 of 7

Spanish Omelet with Bacon

The traditional Spanish omelet is solid grub for breakfast, lunch or dinner. Mix and match bacon, veggies and eggs following these steps.

Prep time: 20 minutes 

Total time: 40 minutes 

Yield: Serves 4 to 8

 
Spanish Omelets

Ingredients

  • 4 slices bacon halved, excess fat trimmed
  • 2 medium-sized Russet potatoes, peeled and diced
  • 1 onion, diced
  • 3 oz. plus 2 tbs. olive oil
  • 6 large eggs
  • Freshly ground pepper and salt to taste
Directions
  1. Trim excess fat from bacon. Add bacon to large heavy-bottomed skillet. Cook over medium-low heat until edges curl and bacon crisps, about 8 minutes. Place bacon on paper towels, set aside. Remove rendered bacon fat.
  2. Heat olive oil in skillet over medium-high heat, about 1 minute. Add diced potatoes and onion, sauté until tender, about 6 to 8 minutes.
  3. Meanwhile crack eggs in small mixing bowl. Beat lightly with a fork.
  4. Use slotted spoon to transfer potato and onion to mixing bowl. Fold ingredients into eggs and season. Set aside olive oil from skillet for future use.
  5. Add 2 tbs. of saved olive oil to a second 9-inch skillet over medium heat. Add contents of mixing bowl. Cook until the edges are firm and the center is slightly runny, about 6 to 8 minutes. Run knife around the edge of skillet to loosen omelet, flip onto a plate. Return to skillet uncooked side down, cook 2 minutes more and remove from heat. Top with crisp bacon.