Recipe instructions say to cut the potatoes 1/4-inch thick, and then mix with the egg mixture which would break up the potato slices. Makes more sense to me if the potatoes and eggs are to be combined to cube the potatoes, but then it won’t end up looking like an omelet. Awful lot of bacon fat in the skillet, so I did pour out about half of it. I tried to flip it, but the omelette started to break apart, so I just covered it until the eggs were cooked on top. It doesn’t tell you when to add the bacon, so I just sprinkled on after I put the eggs in the skillet. If I were to make this again, I’ll mix the bacon into the egg mixture before it hits the skillet and also add some onion. Cooked this in a 10-inch skillet, and cut in half for 2 servings. Good combo of ingredients which tasted pretty good, but not sure I’ll make again.