750 g Potatoes, peeled & diced
1 tb Olive Oil
8 Rashers Bacon, trimmed &
-chopped
2 lg Onions, chopped
4 Eggs, lightly beaten
Salt & pepper to taste
1 c Cheese, grated
1/4 c Fresh Parsley, chopped
Place potatoes into a microwave safe dish with 1/2 cup of water.
Cover & cook until tender, about 8 minutes on HIGH. Stand for 3
minutes, then drain & set aside.
Heat oil in a frying pan over medium heat. Add bacon & onion &
cook for 2 minutes, or until bacon is crispy. Add cooked potato &
mix well. Cook for a further 2 minutes.
Combine the eggs, salt, pepper, 3/4 cup of the cheese & parsley.
Pour over the potato mixture. Cook slowly until omelette is almost
set.
Sprinkle remaining cheese over the top of the omelette & place
under a preheated grill. Heat until the cheese has melted. Cut
omelette into wedges & serve with a mixed salad.
Source: That's Life magazine November 16 1996
I would chop cold left over baked potatoes or, even better, dice
and fry the potatoes, not microwave them. I would also add diced
celery and maybe some sweet or hot, red or green peppers and
reduce the cheese by half. - JW
