Potato, bacon and cheese omelette

  • 15 mins preparation
  • 10 mins cooking
  • Serves 1
  • Print


Potato, bacon and cheese omelette
  • 15 gram butter
  • 1 small potato, peeled, diced
  • 2 tablespoon finely diced lean bacon
  • 2 eggs
  • 2 tablespoon finely diced swiss-style cheese
  • 2 teaspoon chopped parsley
  • 25 gram baby spinach
  • extra virgin olive oil, to serve


Potato, bacon and cheese omelette
  • 1
    Melt half of butter in a frying pan on low heat. Add potato, cover and cook for 6 minutes, until tender. Add bacon and cook for another 3 minutes.
  • 2
    Break eggs into a bowl, beat lightly with a fork. Season, stir in 1 tablespoon water. Melt remaining butter in a flying pan on high heat. When foam subsides, pour in egg. Sprinkle over half of diced cheese and cook for 5-10 seconds, until just setting underneath.
  • 3
    Spoon potato and parsley over omelette, shake onto a plate. Top with spinach, a little oil and serve.

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