1 tsp. kosher salt
1 large onion , finely chopped
3 large russet baking potatoes , about 1 1/2 pounds
1/2 tsp. dried Italian seasoning spice blend
6 large eggs
1/4 cup (about 5) thinly sliced scallions , plus more for garnish
1/8 to 1/4 tsp. freshly ground pepper
While the onions are cooking, peel the potatoes and cut them into 1/2-inch cubes or half-moon-shaped slices. In a saucepan of boiling salted water, cook the potatoes until almost tender, about 8 minutes. Drain in a colander and allow them to cool there. When the potatoes have cooled, combine the onions and potatoes. The onion and potato mixture may be made 1 day ahead and chilled, covered.
In a large bowl, whisk together the eggs, scallions, Italian seasoning spice blend, remaining 1/2 teaspoon salt and the pepper. (I add a lot of black pepper to this omelet, but start with a little and see what you prefer.) Add the cooked onion and potato mixture and stir to combine.
2 russet potatoes, 1 1/4 lb. total, scrubbed and cut into 1-inch dice
2 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
10 thick-cut bacon slices, cut into 3⁄4-inch dice
1 1/2 cups shredded cheddar cheese
1/4 cup plus 1 Tbs. minced fresh chives
1/2 cup sour cream