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Ingredients
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Omelette base
Filling
Home fries (side)
Method
Filling
Cook bacon
Place a cold skillet over medium heat, add the 4 bacon slices in a single layer. Cook, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer bacon to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the skillet; discard excess.
Crumble bacon
When slightly cooled, chop or crumble the bacon into bite-sized pieces (about 1/2–3/4 inch). Set aside. The reserved bacon fat will be used for the home fries or omelette if desired.
Home fries (side)
Prep potato
Wash and dry the large russet potato. Dice into 1/2-inch cubes (no need to peel unless preferred). Place diced potato in a bowl of cold water and let sit 5 minutes, then drain and pat very dry with a clean towel to remove excess starch.
Cook potatoes and onion
Heat a separate nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil (or use 1 tablespoon reserved bacon fat). When hot, add the diced potato in a single layer. Cook undisturbed 4–5 minutes to get a golden crust, then stir/turn and add the 1/4 diced yellow onion. Continue cooking, stirring occasionally, until potatoes are tender and browned, about 8–10 more minutes total. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Transfer to a warm plate and keep warm.
Omelette base & assembly
Beat eggs
Crack 3 large eggs into a bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk thoroughly until mixture is uniform, slightly frothy, and pale.
Heat pan
Wipe the skillet used for bacon clean of any burnt bits but keep the reserved tablespoon of bacon fat (or use 1 tablespoon unsalted butter if preferred). Place skillet over medium-low heat and add the butter (or warm the bacon fat) until it coats the pan and begins to foam gently.
Cook omelette
Pour the beaten eggs into the warmed skillet and let sit undisturbed for about 20–30 seconds until edges begin to set. Using a spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion until the eggs are mostly set but still slightly soft and glossy on top, about 1–2 minutes more.
Add filling and fold
Sprinkle the crumbled bacon evenly over one half of the omelette, then scatter 3 tablespoons shredded sharp cheddar and 1 tablespoon sliced chives over the bacon. Let the cheese soften for 20–30 seconds, then use a spatula to fold the empty half over the filled half. Cook 30–45 seconds more to warm through and melt the cheese to your liking.
Plate and serve
Slide the omelette onto a plate and serve immediately with the warm home fries on the side. Garnish with extra chives if desired.