Potato Omelet with Bacon

Start by crushing the bag of Lays potato chips.

To do this, crush the chips using the handle of a knife.

Next, cut off the tip of the bag and set it aside. 

Then, chop the red onion into small cubes and cut the green chili into rings.

Now, in a medium bowl, add the eggs, parsley to taste, the chili we chopped, the salt and whisk everything very well until smooth.

Add this mixture to the potato chip bag and also add the onion we chopped. 

Season with the garlic powder, the sweet paprika, a drizzle of olive oil and mix everything very well until fully combined.

Next, seal the bag with a sealer or use a matchstick to pinch the ends closed.

In a large skillet over medium to low heat, add one liter of water and let it heat up. 

When this water is hot, add the bag with the mixture and let it cook for 15 minutes.

In another large skillet over medium heat, add the slices of smoked bacon and fry them until both sides are golden brown.

After the mixture has cooked, transfer it to a large plate and cut it into smaller pieces. 

Finish by topping it with the bacon we fried.

Serve.