Slice the onion thinly along the fibre. Steam the potato first. Check with a skewer to see it goes through easily, then peel and slice thinly. Cut the bacon into strips, and shred the cheese by hand.
Heat vegetable oil in a frying pan, sauté the bacon over a low heat, then add the onion to cook further until soften.
Add the potato and season with salt and pepper and dried basil.
Take out Step 2 and set aside on a dish, then add more vegetable oil to the frying pan. Pour in the eggs and the ☆ ingredients.
When the eggs set about halfway through, place the fillings from Step 2 and the mozzarella cheese in the centre.
Turn the heat off and coax the egg into the rolled up shaped of an omelette. You can smooth out the contours with folded sheets of paper towel or similar. Serve on a plate with ketchup on top.
Story Behind this Recipe
I added mozzarella cheese to the omelette that my mother used to make when I was a child. Now it's truly a substantial dish that will satisfy anyone.
Sauté bacon and onion slowly to bring out the sweetness and flavour. Turn off the heat immediately after the eggs are soft cooked, as it will continue to cook in residual heat. The use of kitchen paper to steam while forming into a shape helps to make the omelette nice and fluffy.