Tortilla de beicon, cheddar y cebollino

Ingredientes

• 1 ounce cheddar cheese
• 2 slice cooked bacon
• 1 teaspoon fresh chives
• 1 teaspoon lard (or other oil with a high smoke point)
• 2 large egg
• salt and pepper (to taste)

Preparación

1. 1

   Have the ingredients ready to go, as the omelet will cook quickly. Shred the cheese, fry up the bacon, and chop the chives.

2. 2

   Heat up the bacon fat in a pan over medium-low heat (I used the leftover grease from frying the bacon). Once hot, add the eggs and season with the chives, salt, and pepper.

3. 3

   Once the edges are starting to set, add the bacon to the middle and let them cook together for 20–30 seconds longer before turning off the heat.

4. 4

   Add the cheese on top of the bacon, making sure it's centered. Then, take two edges of the omelet and fold them over the cheese. Hold the sides there for a moment, as the cheese has to partially melt so that it can "glue" the edges in place.

5. 5

   Do the same with the other edges, creating a burrito of sorts, then flip over and let the omelet cook in the warm pan for a little longer.

6. 6

   Serve and enjoy!