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Ingredients
- 3 medium potatoes
- 1/4 c. onion (chopped)
- 1/4 c. green bell pepper
- 3/4 tsp. salt
- 4 beaten eggs
- 4 slices of bacon
- 1/4 c. milk
- 1/4 tsp. dried thyme (crushed)
- 1 c. Swiss cheese (shredded)
Details
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
In a covered saucepan, cook whole potatoes in enough boiling salted water to cover for about 20-25 minutes, or until almost tender. Drain and chill until cool enough to handle. Peel potatoes and shred, making about 3 cups. In a 10 inch skillet, cook bacon until crisp. Remove bacon onto paper towel to drain off grease, crumble and set aside. Combine potatoes, green peppers, onions & 1/2 tsp. salt; patting into skillet. Cook over low heat about 20 minutes or until underside is crisp and brown. Combine eggs, milk thyme and the remaining 1/4 tsp. salt and dash of pepper. Stir in bacon and cheese, pouring mixture over potatoes. Cover, cooking over a low heat approx. 8-10 minutes or until surface is set, but still shiny. Loosen the edges of omelet, cut into wedges.
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