2 pounds potatoes, cooked, cooled and sliced
1/2 pound cooked bacon, crumbled
2 teaspoons parsley flakes
1/2 cup chopped onion
16 eggs
1/4 cup water
2 teaspoons Worcestershire
1/2 cup shredded Cheddar cheese or a blend

In large skillet, brown the onions and potatoes. Arrange potatoes so that they lay flat in several layers.

Cover with bacon, parsley and onion.

In medium bowl, whisk eggs, water and Worcestershire sauce; sprinkle in Cheddar. Pour over potatoes.

Cook, covered, over low-medium heat for 5 to 10 minutes; check at 5 minutes.

When eggs are set, remove from heat; cut into wedges.

Serve hot with sliced tomatoes and crusty bread.