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.

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.

Add the cut up chicken pieces and stir. Cook for 3-4 minutes. Add more olive oil, 1 teaspoon.

Add the potatoes and cook for another 5-8 minutes, stirring gently so the potatoes do not burn on the bottom, sprinkle with parsley.

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.

Swivel the skillet around and gently pull apart the potatoes- chicken so the egg will fill in and get to cook evenly.

Lower the heat to medium and continue to cook until the top is firm or to desire doneness.