4 slices bacon
2 tbsp. olive oil or salad oil
1 med. size onion, finely chopped
1 lg. clove garlic, minced or pressed
1 lg. new potato, cooked and finely chopped
1 each med. size red and green pepper, finely chopped
9 eggs
3/4 tsp. salt
1/4 tsp. pepper

In a 10 inch omelet pan or frying pan over medium heat, cook the bacon until crisp. Remove from pan, crumble, and set aside, discarding all but 1 tablespoon of the drippings. Add 1 tablespoon of oil to pan. Return to heat and add the onion, garlic, and potato. Cook, turning, until vegetables are golden. Add peppers and cook, stirring, until peppers are soft and juices have cooked away. Remove from heat; stir in bacon.

With a fork, beat the eggs with the salt and pepper. Push vegetables to side of the pan and drizzle the remaining tablespoon of oil over pan bottom. Return pan to heat and redistribute vegetables; pour in eggs. As edges begin to set; push toward center and shake pan vigorously to allow uncooked egg to flow underneath. Cook omelet until top is just set but appears moist and bottom is lightly browned, about 5 minutes.

Run spatula around omelet's edge. Invert a plate or rimless baking sheet over omelet and with one hand on the plate and the other gripping the pan handle, quickly invert the pan, to turn omelet out onto plate. Add a few drops oil to pan if needed and return pan to heat. Gently slide omelet back into pan and cook until lightly browned on second side, about 2 minutes. Turn omelet out onto a plate and cool; blot with paper towels to remove excess oil.

When cool, use a sharp knife to cut the omelet into concentric rings, each about 1 inch in width; then cut the rings into 1 inch pieces. Warp and chill the omelet if made ahead. Serve at room temperature. Makes 5 dozen pieces.