| 2 tbl unsalted butter | | 1 lrg Idaho potato peeled, grated | | Salt to taste | | Freshly-ground white pepper to taste | | 6 lrg eggs | | 12 lb apple smoked bacon cooked until crispy | | 3 oz white Cheddar cheese grated | | 2 tbl chopped fresh chives |
| | Preheat a stove-top or electric griddle, over medium-high heat. | | Using a hand grater, grate the potato onto a clean cloth towel. Squeeze out any liquid into a bowl. Melt the butter on the griddle. Place an even layer of the potatoes over the griddle. Season with salt and pepper . Using a metal spatula , flip the potatoes over occasionally until the potatoes are crispy and golden, about 2 to 3 minutes. | | Meanwhile, place the eggs in a blender. Season with salt and pepper. Blend until the eggs are frothy. Pour the eggs over the potatoes. Cook for about 1 minute. Sprinkle the bacon and cheese over the egg potato mixture and continue to cook for about 1 minute. Using the metal spatula, fold the omelet into thirds. Continue to cook for about 30 seconds on both sides. | | Remove from the griddle. Slice the omelet in half and place on serving plates. Garnish with chives . | | This recipe yields 2 servings. |
|
