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1
You'll need two nonstick skillets (an 8-inch and a 10-inch one) and a medium pot.
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2
In the 10-inch skillet, fry the potato slices, cook at medium heat for about 15 to 20 minutes.
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3
Pinch them occasionally with a fork to make sure they are soft.
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4
Remove from the heat, drain by using paper towels to remove excess oil and pour them in the medium bowl, add the beaten eggs, season to taste and mix well.
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5
Discard the oil and wipe the skillet with a cloth.
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6
Add one tablespoon of olive oil and spread on the 8-inch skillet, if needed use your hand, let it warm up at medium to low heat.
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7
Incorporate the egg mix, cook covered for 10 minutes.
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8
Very carefully, flip over and let it cook another 5 minutes.
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9
Boil the sausage (chorizo) in the pot with a cup of water and cook for 5 minutes, let it cool and cut in small chunks.
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10
While the omelet is cooking, start making the sausage salpicon.
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11
Add the remaining olive oil to the other saucepan you used to fry the potatoes.
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12
Stir-fry the onion for 1 minute; add the pepper, sausage, tomato, bacon, and let cook for 2 minutes.
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13
When the omelet is ready, serve in a large plate and pour the salpicon over it.
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14
Add the cheese and decorate with cilantro.
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15
Accompany with baguette or French bread.
