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Danish Potato, Tomato, and Bacon Omelet

Source of Recipe


From "The Bacon Cookbook" by James Villas



List of Ingredients



• ½ pound sliced Danish bacon (or lean slab bacon, rind removed), cut into 1-inch pieces
  
• 1 medium potato, shredded
  
• 1 small onion, finely chopped
  
• 1 small ripe tomato, seeded and finely chopped
  
• 6 large eggs
  
• ½ cup whole milk
  
• 1 Tbsp minced chives
  
• Fresh ground black pepper, to taste
  






Instructions



1. Preheat the oven to 350° F.
   
   
2. In a large skillet, fry the bacon over moderate heat until almost crisp, and drain on paper towels. Pour off all but 1 tablespoon of the fat; add the potato, onion, and tomato, and stir until the potato is softened, about 5 minutes.
   
   
3. In a bowl, whisk together the eggs and milk, pour over the vegetables, and stir slightly. Add the bacon, chives and pepper, stir, and bake in the oven until the omelet is set, 20 to 25 minutes. Cut into wedges and serve hot.
   
   Makes 3 to 4 servings.