Potato and bacon omelet with green salad

Peel the 4 potatoes (300 g) and cut them into small dice, about 1 cm, so they cook fast.

Drop the diced potatoes into a saucepan of cold salted water, bring to a boil, then let them simmer until they're tender when you poke them with a knife tip. Drain them well.

Put the 160 g of diced bacon in the skillet over medium heat, no fat needed, and let it brown while you stir. Pour off the extra fat, leaving about 1 tsp in the skillet.

Add 1 tbsp of olive oil and the drained potatoes to the skillet with the bacon. Let them brown over medium heat, stirring now and then, then add pepper.

Crack the 6 eggs into the mixing bowl, add a pinch of salt and some pepper, then beat with a fork. Meanwhile, keep the skillet over low heat.

Spread the potatoes and bacon out in the skillet, then pour the beaten eggs over the top. Let it cook over low heat with the lid on, until the bottom is golden and the top is almost set.

Put the flat plate over the skillet, flip the omelet in one confident move, then slide it back into the skillet raw side down. Cook over low heat until the center is fully set, not runny.

Put the 100 g of salad greens in the salad bowl with 1 tbsp of olive oil, salt and pepper, then toss.

Slide the omelet onto the flat plate, cut it into two portions and serve with the salad.