Ingredients 2 bacon rashers, or 4 short-cut bacon
1 large onion, thinly sliced
2 medium potatoes, boiled, peeled and sliced
4 eggs, lightly beaten (you can add one more if not worried about eating too many eggs!)
Heat the butter and oil in a frying pan. Add the bacon and cook until it is crisp.
Remove from the pan.
Fry the onion until it is soft.
Cut the bacon into small pieces when not too hot.
Spread the potato slices over the onion, add salt and pepper if required.
Sprinkle the bacon pieces over the potato.
Pour the eggs over the vegetables and cook until the omelette has started to set around the edges.
Lift the cooked edges and tilt the frying pan so that the uncooked egg goes underneath. Repeat until no uncooked egg is left, but make sure the centre is still moist.
Turn the grill on in the oven and place the pan under this for about 5 minutes, or until the egg is set. Alternatively, you can slide the omelette on a plate and turn it over, and slide back in the pan to cook the other side.
Cut into wedges and serve as a main meal or a side.