Spanish Potato Omelet (Tortilla De Patatas)

1. 1

   Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.

2. 2

   Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.

3. 3

   Whisk eggs with salt and pepper.

4. 4

   Add the bacon back to the pan, add eggs.

5. 5

   Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.

6. 6

   Cut into wedges and serve.

7. 7

   Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.

* Per serving · 4 servings · Values may vary.

No additional tips available.