Open-Face Bacon & Potato Omelet a la Mexicana

1. 1

   Whisk eggs in medium bowl until blended.

2. 2

   Stir in 1/2 cup cheese.

3. 3

   Cook bacon in medium nonstick skillet just until crisp.

4. 4

   Use slotted spoon to remove bacon from skillet; drain on paper towels.

5. 5

   Discard drippings.

6. 6

   Return bacon to skillet.

7. 7

   Add tomatoes, onions and chiles; cook and stir 5 min.

8. 8

   or until onions are crisp-tender.

9. 9

   Stir in potatoes and egg mixture; cover.

10. 10

    Cook on medium-low heat 15 min.

11. 11

    or until egg mixture is set, running spatula around edge of skillet after 5 min.

12. 12

    and tilting skillet to allow uncooked egg mixture to flow underneath.

13. 13

    Top omelet with remaining cheese and cilantro; cook, covered, 2 min.

14. 14

    or until cheese is melted.

15. 15

    Serve with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.