Country Fresh Omelet ( Ina Garten Back to Basics)

This is from Ina Garten's 2008 book Back to Basics . Perfect for that breakfast , lunch or brunch. She writes "If you want to serve four people, double the recipe and make it in two pans." I just love how effortless her meals seem yet well put together and presented. She created this after eating a similar omelet in a cafe in Paris. Enjoy! ChefDLH

• Ready In: 33 mins
• Serves: 2
• Yields: 1 omelet

Ingredients

• 1  tablespoon olive oil
• 3  slices  thick-cut bacon, cut into 1-inch pieces
• 1  cup  unpeeled yukon gold potato (1-inch diced)
•  kosher  salt & freshly ground black pepper
• 5  extra large eggs
• 3  tablespoons milk
• 1  tablespoon unsalted butter
• 1  tablespoon  chopped fresh chives

Directions

1. Preheat the oven to 350 degrees.
2. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
3. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
4. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.
5. Slide onto a plate, divide in half, and serve hot.
6. NOTE: to double per Ina ,"If you want to serve four people, double the recipe and make it in two pans.".