1 T olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1-inch diced) unpeeled Yukon Gold potatoes
salt and pepper
3 T milk
1 T butter
I T fresh chopped chives
Preheat oven to 350 degrees
Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. (I use a cast iron.) Add the bacon and cook for 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
Place the potatoes in a pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8-10 minutes (this took longer for me, probably 20 minutes), until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
Meanwhile, in a medium bowl, beat the eggs, milk, 1/4 tsp salt, and 1/4 tsp pepper together with a fork. After the potatoes are removed., pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a platter and serve hot.