adapted from Jean at The Tasty Cheapskate
and, Barefoot Contessa at Home by Ina Garten
Yield: 2-4 servings
4 slices bacon, cut crosswise in 1/2 to 1-inch pieces
1 Tbsp unsalted butter
1 cup red potatoes, skin on, medium dice
1/4 cup yellow onion, chopped
5 extra-large eggs
2 Tbsp half and half or milk
1 tsp kosher salt
fresh ground pepper, to taste
3 scallions, chopped, both white and green parts
4 ounces extra-sharp cheddar cheese, diced, plus some grated for the top
Preheat oven: 350° F.
Cook the bacon in an 8-inch ovenproof pan over medium-low heat until crisp. Drain the bacon on paper towels and discard the fat remaining in the pan. Add the butter to the pan followed by the potatoes. Cook the potatoes for about 5 minutes then add the onion. If an additional tablespoon of butter is needed, add it. Cook the potatoes and onion until the potatoes are tender, yet firm, and the onion has started to brown.
In a medium bowl, beat the eggs, milk, salt and pepper. Stir in the scallions and the diced cheese. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 minutes, until the eggs puff up and are almost cooked in the center.
Sprinkle the grated cheddar on top of the omelet and return it to the oven for another minute. Serve directly from the pan.
Note: The onion cooked much faster than the potato. I have adjusted the preparation process to allow the potatoes to cook a little prior to adding the onion.