Best Potato Bacon Omelet Recipes

BACON POTATO OMELET

Steps:

• In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. , Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. , Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.

POTATO BACON OMELET

Steps:

• In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

COUNTRY FRENCH OMELET (BACON & POTATO FRITTATA) RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350°F. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

CANADIAN BACON AND POTATO OMELET

Steps:

• Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper. Set aside.
• In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes. Remove potatoes to a plate and set aside.
• Melt butter in the skillet and pour in egg mixture. The eggs should begin to set around the edges almost immediately. Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs. Continue until eggs are set.
• Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes. Remove to a plate.
• At this point, I cut the omelet in half and place on two plates. I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo.
• NOTE: I recently read a tip to cut the heat in jalapinos without sacrificing the flavor -- After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.

SPINACH, BACON AND POTATO OMELET: TORTILLA DE PAPA Y CARNE DE CERDO CON ESPINACA

Steps:

• Preheat the broiler.
• Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
• Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
• In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
• Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
• Cut into wedges and serve with warm crusty bread or whole-grain toast!

PARMESAN-POTATO AND BACON OMELET

Steps:

• Cook bacon in large nonstick skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet. Add potatoes and vegetables to reserved drippings; cook 7 min. or until potatoes are tender, stirring frequently. Return bacon to skillet; stir.
• Mix eggs, milk, 4 Tbsp. cheese and garlic powder until blended. Pour egg mixture evenly over potatoes and vegetables; cover.
• Cook on medium-low heat 15 min. or until eggs are almost set. Sprinkle with remaining cheese; cover. Let stand 5 min.

CHEESY BACON AND POTATO OMELET

Steps:

• Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
• Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.
• Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
• Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.