German Bacon and Potato Omelet

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brown Estate in Garland, Texas in 1991.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 unpeeled yukon gold potatoes
 * 4 eggs
 * 1 tablespoon sour cream
 * ¼ teaspoon salt
 * ½ teaspoon freshly ground black pepper
 * 6 slices bacon diced
 * 1 small onion chopped
 * 2 tablespoons minced fresh flat leaf parsley
 * 2 tablespoons minced fresh chives

Directions

 * 1) Cook potatoes in salted boiling water about 15 minutes until barely tender.
 * 2) Drain, peel and slice about ¼ inch thick.
 * 3) Preheat broiler.
 * 4) Meanwhile in a medium bowl beat eggs just until blended.
 * 5) Mix in sour cream, salt, and pepper.
 * 6) In medium skillet sauté bacon over medium heat until crisp then transfer to paper towels to drain.
 * 7) Pour off all but 2 tablespoons of the drippings and sauté onion and potatoes until glazed.
 * 8) Pour eggs over the potato mixture and sprinkle with bacon.
 * 9) Reduce heat to low and cook until eggs are set shaking pan to prevent them from sticking.
 * 10) Place under broiler to heat through.
 * 11) Sprinkle with the parsley and chives.
 * 12) Slide onto a warm platter and cut into wedges.