5 slices thick bacon
4 potatoes, boiled
1 onion, chopped
4 eggs
4 tbsp. milk
2 tomatoes, sliced
2 oz. Swiss cheese, grated
1 tbsp. parsley
Salt & pepper to taste (doesn't need much)

Chop onion and cut potatoes into small cubes. Brown bacon, potatoes and onion in skillet. Beat eggs with milk, salt and pepper; pour over ingredients in the skillet. Make sure eggs are evenly distributed.

Put sliced tomatoes on top and sprinkle with cheese. Cook until omelette is creamy on top about 10 minutes. Sprinkle with parsley. Serves 4.