Mexican Breakfast Omelet

For the Mexican Breakfast Omelet, in a skillet, brown the bacon. When it starts to brown, add the onions and wait until the onions also turn slightly golden. Then add the cooked potatoes, cut into small slices or pieces, mix with the bacon and onions and continue to fry gently over a low flame. Then add the chopped chili peppers and remove from heat.

In a bowl, mix the eggs with the cream and milk, then stir in the slightly cooled potatoes and let them sit for a while. After about 5 minutes, put the whole thing in a pan that is not too big (the omelet should be about 25 mm thick) and fry on a low flame for about 12 minutes.

Then turn the omelet over and fry it on the second side. To do this, place a flat plate on the pan and press it firmly against it, turning it over quickly. Then let the Mexican breakfast omelet slide from the plate into the pan and finish frying.

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