Spanish Omelet with Bacon
Prep time: 20 minutes
Total time: 40 minutes
Yield: Serves 4 to 8
- 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
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.
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.
Meanwhile crack eggs in small mixing bowl. Beat lightly with a fork.
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.
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.