Texas-Style Egg & Potato Skillet

Prep time: 10

Cook time: 15

Serve count: 6

4 Thick Slides of Bacon, Chopped

1 Medium Baking Potato

8 Eggs, Beaten

1/2 Cup Pico de gallo OR chunky salsa

1/2 cup shredded Cheddar Cheese

6 flour tortillas OPTIONAL

COOK bacon in large nonstick skillet over medium heat until edges begin to brown. POUR OFF drippings. ADD potato; COOK and STIR until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
STIR IN pico de gallo; HEAT through. SPRINKLE with cheese. SERVE with tortillas, if desired.