Potatoes, Bacon, Chicken Omelette

1 In a pan place the cut up potatoes dices and cover with water, add salt and cook until the potatoes are tender when a knife is inserted in the middle of it.  Drain, rinse with cold water and set aside.
2 Meanwhile in a large skillet add 1 teaspoon of oil and cook the bacon over medium high heat until half way crisp. Stir constantly so it will not burn or stick to the skillet.
3 Add the cut up chicken pieces and stir.  Cook for 3-4 minutes. Add more olive oil, 1 teaspoon.
4 Add the potatoes and cook for another 5-8 minutes, stirring gently so the potatoes do not burn on the bottom, sprinkle with parsley.
5 Add the beaten eggs; raise the heat to high for 1 minute until the bottom of the omelette is starting to turn golden brown, but not burned.
6 Swivel the skillet around and gently pull apart the potatoes- chicken so the egg will fill in and get to cook evenly.
7 Lower the heat to medium and continue to cook until the top is firm or to desire doneness.