-
1
In a 10-inch nonstick skillet, cook the bacon in the olive oil over moderate heat, stirring occasionally, until golden brown, about 10 minutes.
-
2
With a slotted spoon, transfer the bacon to a medium bowl.
-
3
Add the potatoes to the skillet in a single layer and cook over high heat until browned on the bottom.
-
4
Reduce the heat to moderately high and cook, stirring occasionally, until tender, about 12 minutes.
-
5
With a slotted spoon, add the potatoes to the bowl with the bacon.
-
6
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
-
7
Reduce the heat to low and stir in the bacon and potatoes.
-
8
Spread in an even layer, then pour in the beaten eggs.
-
9
Cook, without stirring, until the eggs are just set, about 6 minutes; they will be a little moist on top.
-
10
Run a rubber spatula around the edge of the eggs.
-
11
Invert a 12-inch plate over the pan.
-
12
Wearing oven mitts, quickly and carefully invert the skillet and plate to release the eggs.
-
13
Slide the eggs back into the skillet and cook over low heat until set, about 4 minutes.
-
14
Carefully slide the tortilla onto a serving plate.
-
15
In a large bowl, toss the watercress with 1 tablespoon of the vinegar and season with salt and pepper; add more vinegar to taste.
-
16
Cut the tortilla into wedges, top with the watercress salad and serve.
