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1
Boil red potatoes to 90 percent cooked and cool in the refrigerator until cold.
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2
When potatoes are cold, cut into medium sized chunks and saute in 1 tablespoon of margarine and 1 tablespoon of butter.
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3
When the potatoes are almost finished sauteing, begin to cook the bacon crisply and cut into small pieces.
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4
Set aside.
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5
Just before the potatoes are browned, sprinkle garlic, onions, salt and pepper onto the potatoes.
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6
Drain off excess oil.
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7
Set aside.
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8
Saute mushrooms.
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9
Set aside.
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10
Whip 3 eggs together.
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11
Grease a 10-inch omelet pan with margarine over a medium heat.
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12
Have all other ingredients ready to assemble quickly after the eggs are cooked.
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13
Put the eggs in a pan and cook slowly over a medium heat.
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14
With a spatula, push the eggs to the center of the pan.
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15
Remember that this is an open omelet so do not fold over.
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16
As the eggs begin to seal on the bottom, keep folding the loose eggs under the cooked portion.
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17
When almost all the loose egg is cooked, clip the eggs over.
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18
Lay the cooked eggs flat on a plate.
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19
Spread sour cream, and then place potatoes on the eggs, followed with mushrooms, tomatoes and bacon.
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20
Top with feta cheese.
