Hearty Saturday (or Sunday!!) morning omelet! by Chef Joey

InCity Yum Yums

By Chef Joey

1/4 cup olive oil
2 potatoes, peeled
4 slices bacon
2 slices cooked ham, diced
1/2 onion, thinly sliced
1/2 red bell pepper, sliced
4 eggs
1/4 teaspoon Spanish seasoning – ย  Adobo or Saizon work great!

Slice edges off of potatoes so that potatoes are roughly square; thinly slice.

Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.

Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown.

Turn omelet over and allow both sides to brown. Serve warm. or let set to room temp for a great snack – this can be cut into little squares when cooled for a fun app!