Peppery Bacon, Potato and Green Onion Omelet

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Herrin Estate in Canton, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 6 slices bacon
 * 1 large baking potato
 * 6 green onions thinly sliced
 * 2 tomatoes
 * 1 tablespoon butter
 * 2 tablespoons chopped parsley
 * 6 eggs
 * 2 teaspoons water
 * 4 drops pepper sauce
 * ½ teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Cut bacon into small pieces then fry until crispy.
 * 2) Remove bacon and set aside.
 * 3) Peel and dice potato into small cubes then saute slowly in bacon fat.
 * 4) When almost done add green onions and cook until potatoes are browned and onions are wilted.
 * 5) Drain excess fat from skillet.
 * 6) Peel seed and chop tomatoes.
 * 7) Melt butter in saucepan.
 * 8) Cook tomatoes over fairly high heat for 4 minutes until most of juice has evaporated.
 * 9) Spread potatoes and onions evenly around skillet then sprinkle with bacon.
 * 10) Add cooked tomatoes and chopped parsley.
 * 11) Beat 6 eggs with water, pepper sauce, salt and pepper.
 * 12) Pour eggs over potato mixture then cook over low heat until eggs start to set.
 * 13) Lift around sides of the pan so the uncooked portion flows under the cooked part.
 * 14) Place under broiler as far away from heat as possible for 10 minutes until top is lightly browned.
 * 15) Slide out of pan onto serving plate.
 * 16) Cut in wedges to serve.