1 small potato, cut into 2cm dice
1 tsp olive oil
50g bacon, chopped
25g grated cheddar
1 handful baby spinach leaves
1 tomato chopped
Cook the potato in boiling water for 8-10 mins or until tender.
Drain and allow to steam-dry. Heat oil in an omelette pan, add bacon and cook for 2 mins.
Add the potato and cook for a further 5 mins until the potato starts to crisp.
Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan.
When almost cooked, scatter with the bacon and potato, parsley and cheese.
Fold the omelette in the pan and cook for 1 min more to melt the cheese.
Serve with the chopped tomato and baby spinach scattered around.
Recipe adapted from: Good Food