Preparation / Directions:
In a wide skillet, cook bacon over medium flame until crisp and browned. Lift out bacon, drain, break into pieces and set aside. To drippings, Add walnuts and cook over medium flame 1 to 2 minutes until lightly browned. Set nuts aside. Retain 2 tablespoons of fat in skillet and discard the rest. Add potato and onion and cook, stirring over medium low flame until only slightly browned. Remove potato and onion from pan and set aside; keep warm. Wip pan with paper towel to remove any browned particles and melt butter is same skillet. Add eggs and cook over medium low flame. Left edges of egg mixture as it sets, allowing the uncooked portion to flow underneath. When top of omelet is almost set but still a little liquid looking layer with potato onion mixture, bacon pieces and swiss cheeses and parsley. Mound sour cream in center of omelet. To serve, garnish with toasted walnuts if desired, and cut into wedges.