Omelets with Potatoes, Bacon, and Fresh Chives

1. 1

   Cook potatoes in pot of boiling salted water until tender, about 30 minutes.

2. 2

   Drain.

3. 3

   Cool slightly.

4. 4

   Peel, halve, and thinly slice potatoes.

5. 5

   Whisk eggs, 1/3 cup chives, salt, and pepper in bowl.

6. 6

   Cook bacon in 10-inch nonstick skillet over medium heat until crisp.

7. 7

   Using slotted spoon, transfer to paper towels.

8. 8

   Reserve 1 tablespoon drippings in skillet; pour remainder into cup.

9. 9

   Return skillet to medium heat.

10. 10

    Add half of egg mixture; stir with back of fork until edges begin to set.

11. 11

    Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.

12. 12

    Spoon half of potatoes and bacon down center of omelet.

13. 13

    Fold both sides of omelet over filling; slide out onto plate.

14. 14

    Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary.

15. 15

    Garnish omelets with 1 tablespoon chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.