Name: Danish Potato, Tomato, and Bacon Omelette
Ingredients: 1/2 pound sliced Danish bacon, cut into 1-inch pieces; 1 medium potato, shredded; 1 small onion, finely chopped; 1 small ripe tomato, seeded and finely chopped; 6 large eggs; 1/2 cup whole milk; 1 tablespoon chives, minced; black pepper, freshly ground (to taste)

Danish Potato, Tomato, and Bacon Omelette

By: The Bacon Cookbook by James Villas

Recipes with bacon are always crowd-pleasers, and this Danish Potato, Tomato, and Bacon Omelette leaves little to be desired. Feel free to experiment with this bacon omelette recipe. Add asparagus and cheese for a savory brunch version.

Notes

As an alternative to Danish bacon, lean slab bacon with the rind removed can also be used.

Makes3 servings

Ingredients

1/2 pound sliced Danish bacon, cut into 1-inch pieces
1 medium potato, shredded
1 small onion, finely chopped
1 small ripe tomato, seeded and finely chopped
6 large eggs
1/2 cup whole milk
1 tablespoon chives, minced
black pepper, freshly ground (to taste)

Instructions

Preheat the oven to 350 degrees F.
In a large skillet, fry the bacon over moderate heat until almost crisp and drain on paper towels.
Pour off all but about 1 tablespoon of the fat. Add the potato, onion, and tomato, and stir until the potato is softened, about 5 minutes.
In a bowl, whisk together the eggs and milk, pour over the vegetables, and stir slightly. Add the bacon, chives, and pepper and stir. Bake in the oven until the omelette is set, 20 to 25 minutes.
Cut into wedges and serve hot.