PREP TIME
--
minutes
TOTAL TIME
--
minutes
SERVINGS
2
servings
PREP TIME
--
minutes
TOTAL TIME
--
minutes
SERVINGS
2
servings
1/2
pound small boiling potatoes
6
large eggs
1/3
cup chopped fresh chives plus
1
tablespoon chopped fresh chives
1
teaspoon salt
3/4
teaspoon freshly-ground black pepper
4
bacon slices coarsely chopped
Butter (optional)
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.