Potato and Bacon Omelet


  • 6 medium Yukon gold potatoes, peeled
  • 8 large eggs
  • 5 strips bacon, cooked slightly crispy and crumbled
  • 1 large red onion, sliced thinly
  • 1/2 green bell pepper, finely minced
  • 1/2 red, yellow or orange bell pepper, finely minced
  • 3 cloves garlic, finely minced
  • 4 tbs fresh parsley, chopped
  • 2 tsp red pepper flakes
  • kosher salt and black pepper to taste
This Omelet contains Yukon gold potatoes, crispy bacon, red and green bell pepper and red onion.

  • Add potatoes to a large sauce pan and cover with cold water.
  • Cover pan and bring to a boil. Once water is boiling remove cover and boil for about 8-10 minutes or until potatoes are fork tender. Set aside to cool.
  • In a cast iron skillet add the bacon and cook using medium heat until slightly crispy. Drain on paper towels, then cut into 1/2 inch pieces.
  • Drain some of the bacon fat from the pan and add the onions and gently cook until slightly caramelized. About 5 minutes.
  • Add the garlic and bell pepper and saute for another 3 minutes or so. Add the red pepper flakes
  • Slice the potatoes into thin rounds.
  • Beat the eggs, then pour half of them into the skillet, then add the potatoes and sprinkle the bacon over evenly.
  • Season with salt and pepper.
  • Pour in the rest of the eggs, the garnish with parsley.
  • Cover the skillet and place in a preheated 350 degree oven for about 15-20 minutes or until the eggs are set.
  • Cut into wedges to serve.

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