Potateos, Bacon, Chicken Omelette

1. 1

   In a pan place the cut up potatoes dices and cover with water, add salt and cook until the potatoes are tender when a knife is inserted in the middle of it. Drain, rinse with cold water and set aside.

2. 2

   Meanwhile in a large skillet add 1 teaspoon of oil and cook the bacon over medium high heat until half way crisp. Stir constantly so it will not burn or stick to the skillet.

3. 3

   Add the cut up chicken pieces and stir. Cook for 3-4 minutes. Add more olive oil, 1 teaspoon.

4. 4

   Add the potatoes and cook for another 5-8 minutes, stirring gently so Potatthe potatoes do not burn on the bottom, sprinkle with parsley.

5. 5

   Add the beaten eggs; raise the heat to high for 1 minute until the bottom of the omelette is starting to turn golden brown, but not burned.

6. 6

   Swivel the skillet around and gently pull apart the potatoes- chicken so the egg will fill in and get to cook evenly.

7. 7

   Lower the heat to medium and continue to cook until the top is firm or to desire doneness

* Per serving · 4 servings · Values may vary.

No additional tips available.