For each omelet:

3 eggs
1 tbsp. butter
1/2 sm. potato, chopped into sm. pieces
2 slices of bacon, cooked
1 clove garlic, minced
1 1/2 tsp. chopped parsley
Olive oil

Heat small amount of olive oil in a small saute pan. Cook chopped potato in this over medium heat until almost tender. Add minced garlic. Continue cooking until potatoes are tender. Add crumbled bacon and parsley to pan. Stir until heated through. Take off heat and cover.

Melt 1 tablespoon butter in an omelet pan. Beat eggs with 1 tablespoon cold water. Pour into omelet pan. Cook over medium low heat, sliding spatula under eggs until egg mixture begins to set and is cooked mostly through. Place potato mixture on 1/2 of the omelet and fold other 1/2 of omelet over. Heat through. Serve immediately.