Serves 4 as a light lunch or brunch dish.

5 tbsp. butter
1 med. onion, chopped
1 lg. Idaho or russet potato, cooked until tender and cut into cubes
Salt and freshly ground black pepper, to taste
2 1/4-inch-thick slices Canadian bacon, coarsely chopped
6 eggs, lightly beaten

Heat 3 tablespoons of the butter in an 8-inch skillet and cook the onion over low heat for 5 minutes. Add the potatoes, salt, and pepper and turn up the heat. Continue cooking for 5 minutes more or until the potatoes look crusty at the edges.

Add the bacon to the pan and cook for 1 minute more. Add the remaining 2 tablespoons of butter to the pan with the eggs. Stir thoroughly, then follow the directions above. Cook and bake as directed.

Slide the finished omelet out of the pan onto a large round plate. Cut into quarters and serve at once.