Divide all the ingredients in half for each omelet.

In a small nonstick skillet, sauté green pepper and onion in oil until tender. Remove from skillet and set aside.

In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.

When the eggs are set, spoon green pepper mixture and tomato on one side: fold other side over filling. Slide omelet onto a plate.

Preheat fryer to 350°F.

Place the Boniato Chunks in the fryer and carefully lower the basket.

Cook for 3-4 minutes. Do not overcook.

Remove from fryer and drain on paper towel lined plate & reserve.

In a 12-inch pan over medium heat, melt 1 tablespoon of butter.

Add onions and bacon and cook 3-4 minutes until bacon is cooked through.

Add TIO JORGE® boniato chunks and mix to combine all ingredients evenly.

Once mixed, reduce heat to medium low and let boniato chunks brown 4-5 minutes.