Bacon and Fried Potato Omelette

Ingredients

• 1 tablespoon butter
• 1/4 Idaho potato, peeled and grated
• 2 strips bacon
• 2-3 large eggs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon heavy cream

Directions

1. Set a medium skillet over the heat and cook the bacon until it is browned and crisp. Transfer it to paper towels, let it cool, and chop it into rough pieces.
2. Pour off the bacon fat from the skillet, leaving 2 tablespoons behind. Add the potato and cook, stirring as needed, until it turns golden and crisp, about 5-6 minutes.
3. In a small bowl, whisk the eggs thoroughly with the salt, pepper, and cream.
4. Set a 7 inch nonstick pan over high heat. Once it is hot, add the butter and turn the pan so the butter coats the surface. The butter should foam, but stop before it browns.
5. Pour in the egg mixture. Let it hiss in the pan, count 3 seconds, then scatter the bacon and potatoes over the top.
6. Slide the pan from side to side to spread the eggs evenly, then pause and let them settle for about 5 seconds.
7. Lift the handle of the pan a bit and give the pan a sharp pull toward you, so the eggs jump toward the far edge of the pan. Repeat this 5 times, 1 per second, or until the omelet has taken shape.
8. Tip the pan up steeply and keep the part holding the eggs over the burner for another 5 seconds.
9. To get the omelet onto the plate, bring the pan right to the plate. Rest the far rim at 1 end of the plate with the handle held high.
10. Push the handle across the plate so the eggs roll over themselves and land on the plate. Garnish with more chives, if desired.