Peel the 3 large potatoes and boil them in a pot with plenty of salt. You don't have to boil it until it's fully cooked. Boil it half-cooked so that it doesn't go deep when you poke it with chopsticks.

Blanch 2 tomatoes in boiling water after making a slight cross. I turned it upside down so you can see the sheath. Put the sheath into the water so that it can go into the water and remove it for about 5 seconds.

Remove the skin from the tomatoes. If you put tomatoes in a dish, the skin becomes very tough. It gets rough in the mouth, so if you use raw tomatoes when cooking, it's neat to remove the skin like this.

Cut it properly and remove the seeds, too. The process of removing the skin and seeds of tomatoes is called Concassee in cooking terms.

I'd like 4 rows of bacon to be brown and cut into bite-size pieces.

Half a cup of milk, 3 eggs, 1/2T of salt, and pepper. I like the spicy taste, so I added hot sauce. Add or subtract this according to your preference.

I'm going to grind a lot of Parmesan ziz. If you don't have parmesan cheese, you can add a little mozzarella cheese or a little slice cheddar cheese.

I prepared a pitl. I think it's about 24 centimeters in diameter. If you grill yogida omelet, fritata, or plan, they serve exactly two servings and use them. Spread butter around, please. (Don't stick to me~)

Peel moderately sliced potatoes.

Place tomatoes and bacon on top of it.

I'll cover it with potatoes. Sprinkle the prepared egg filling evenly. Bake in an oven preheated to 180 degrees for 25 to 30 minutes. It's all different depending on the oven, so look at the color that turns golden. If you want to make sure it's cooked, take it out for about 15 to 20 minutes and stick it in the middle. If you feel that it's soft and doesn't come out of the egg, it's cooked evenly inside.