Omelets With Potatoes, Bacon, And Fresh Chives

Directions

Cook potatoes in pot of boiling salted water until tender, about 30 minutes. Drain. Cool slightly. Peel, halve, and thinly slice potatoes. Whisk eggs, 1/3 cup chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reserve 1 tablespoon drippings in skillet; pour remainder into cup. Return skillet to medium heat. Add half of egg mixture; stir with back of fork until edges begin to set. Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of potatoes and bacon down center of omelet. Fold both sides of omelet over filling; slide out onto plate. Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary. Garnish omelets with 1 tablespoon chives. This recipe yields 2 servings.