Irishman's Omelet
Adapted from pg. 35 Irish Traditional Cooking by Darnia Allen
  • ½ lb bacon
  • ½ small white onion
  • 1-2 green onions
  • 3 small potatoes, peeled and sliced
  • 4 eggs
  • parsley
  • pepper
  • salt
  • butter
  1. Cook the bacon until done.
  2. Place on plate and set aside. Do not drain grease.
  3. In same frying pan cook the white and green onions and add a dash of parsley.
  4. When onions are tender add the sliced potatoes.
  5. Cook potatoes until they are soft and done. Do not over fry.
  6. Sprinkle mixture with salt and pepper and set aside.
  7. In a small bowl beat 4 eggs.
  8. Add a dash of salt and pepper to the mix if you like.
  9. Warm a medium size frying pan and grease it.
  10. Pour in the egg mixture.
  11. Cook for 1-2 minutes and then flip.
  12. Cook for another 1-2 minutes.
  13. Flip again to make sure eggs are cooked thoroughly.
  14. Plate the flat egg omelet.
  15. Put your ingredients on one half of the egg and then fold the other half over.
  16. This recipe is meant to serve two. You can either make two small omelets and share the filling or make one large one and plate half on each serving dish.
Recipe by YUM Eating at