Company Omelet

The Barefoot Contessa calls this an omelet for two ... don't know how much she eats but I made this recipe for company and it could feed eight of us! Well, it could feed four if this is the only thing you are serving but I also had a lemon coffeecake, so most people only had one wedge of the omelet. The picture below is of the recipe that I halved which serves four.

4 rashers of thick cut bacon, cut into pieces
3 medium sized Yukon gold potatoes, cut into small cubes
1/2 cup chopped Vidalia onion
6 medium sized eggs
2 Tbsp. cream or milk
1 Tbsp. butter
1 tsp. kosher salt
1/2 tsp. black pepper
1 Tbsp. chopped parsley
1/2 cup grated sharp cheddar cheese

1. Preheat oven to 350 degrees.

2. In an ovenproof saucepan, saute bacon bits until brown and crisp, stirring often. Remove bacon from saucepan and drain on paper towel. Drain most of bacon grease from saucepan. Add butter and swirl around.

3. Add potato to saucepan and stir to coat with hot butter & grease. Add onion and stir well. Put a lid on potato and onion mixture to help them cook quickly. Stir mixture from time to time until potato is cooked through when pierced with a fork. Add the bacon pieces to the mixture.

4. Beat the eggs with the milk, add the parsley, cheese, salt and pepper, and pour over the potato mixture in the pan. Place saucepan in the oven and cook for 10 - 15 minutes until the center is almost set and omelet is puffy.

5. Cut into four to eight wedges and serve hot.

Note: My recipe is a little different from the Barefoot Contessa's because I made adjustments as usual.