Spanish Potato Omelet

This grows by adding an extra egg, potato or more bacon. For the longest time I didn't trust myself with letting it just set in the pan and flipping it out on a large plate but then I got a good non-stick pan. Amazing what a difference it made. It is now not a scramble but more a frittata/omelet.

Spanish Potato Omelet
6-7 slices bacon, cut into 1-inch pieces
1 medium potato, cut into small cubes
1/4 small onion, grated or chopped fine
6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
Fry bacon in a 10-inch skillet over medium heat until crisp. Remove bacon and drain on paper towels. Leave 1 Tablespoon bacon fat in the pan and add 1 Tablespoon vegetable oil. Stir in the potatoes and onions, cooking until the potatoes are golden and tender and the onion starts to brown. This will take at least 10-15 minutes. The more golden brown the onion and the potatoes, the better the flavor of the omelet. Warning, this process can take up to 30 minutes.

Beat the eggs with the salt and pepper. If the eggs don't seem to be fluffing up, add 1 tablespoon of water, milk or cream to the eggs and then continue to beat. Stir the bacon into the potatoes mixture and then add the eggs. Spread around so the eggs are thoroughly mixed through the potatoes and bacon. Cover and cook on low heat until the eggs are set and very light brown on the bottom - no more than 10 minutes. Flip out onto a platter and cut into wedges and serve. This recipe serves 4