1. In a large skillet, fry bacon until crisp. Crumble cooked bacon;. 2. set aside. Add 1 tablespoon oil to bacon drippings. 3. Add potatoes. 4. and leek; saute until tender. Stir in crumbled bacon; set aside. 5. In a large bowl, beat together eggs, salt and white pepper. Stir in sauteed-potato mixture and cheese. 6. Heat remaining 2 tablespoons oil in skillet. Pour in egg mixture. Cook over low heat until underside is browned and top is soft and moist. Sprinkle chopped parsley over top. 7. Fold cooked omelet in half. Use a broad spatula to place omelet on a platter. 8. Garnish with parsley sprig. 9. If desired, cook 4 small omelets instead of 1 large omelet. ---------------------------------------------------------------------------
Nutrition
Ingredients
