Assigned Categories: Breakfast & Brunch

Egg and potato omelette


4 Eggs
1 Small onion
2 Potatoes
6 Strips bacon
1/4 tsp Salt
1/4 tsp Pepper
2 tb Olive oil
6 slices American cheese


1. Scramble eggs with salt and pepper, set aside Peel and slice or dice onion Wash and thinly slice potatoes, no need to peel. Cut bacon into 1 inch pieces Put oil into skillet on medium heat, add potato slices and cook about 5 minutes flip and continue cooking until browning starts, flipping as needed. Once the potatoes start to brown add bacon pieces and onion. When everything is browned to your liking pour eggs in. Cook a couple minutes then flip over using a big spatula, continue cooking until eggs are completely cooked. Remove from heat and lay cheese on top. Wait 1 minute till cheese melts then serve and enjoy. Serve with toast or enjoy it on a fresh roll.