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While not bad, this omelet still needs a few things to get it over the 4 star bar. It’s filling with bulk provided by the potatoes, but the flavor is a little bland. Surprisingly enough, I can honestly say it needs more salt.
A significant issue is the amount of cooking time on the onions. The recipe calls for finely diced onions. Cooking them on medium high heat as instructed for 8-10 minutes results in burned onions, not translucent and fragrant onions. Cooking the potatoes for 5 minutes and then adding the onions (and perhaps a little garlic) would result in a much better texture and flavor. To make it even better, put a little salt on the potatoes as soon as they come out of the pan. Not a lot, but a sprinkle will go a long way to improving it.
Another issue is the amount of bacon. Double it.
Finally, the amount of butter that you cook it in makes for a greasy omelet. If you are using a nonstick pan you need about 1/3 what she calls for in the recipe.
