1Wash and spin dry your head of lettuce. Once dry, chop your lettuce according to preference. I usually rough chop it. Set aside.
2In a large skillet, add the oil and diced bacon. Start to saute it. Once the bacon has started to brown, add the onions.
3As the bacon and onions are browning in the skillet, add the dressing of choice to your lettuce and toss gently till evenly coated, set aside. (I apologize for the blurry picture)
4When the bacon and onions are almostly completely browned, add the diced tomatoes. Then add the slightly thawed frozen potatoes. Flip till all ingredients have been coated w/ some oil/grease. Add the water then the spices. Let simmer till potatoes are almost browned.
5Now add the beaten eggs and starting slowly from all around the skillet, push the egg mixture back into the middle till you have a mound. Move your skillet around in a circular motions, so the runny non-cooked eggs will run towards the edge of the pan. Do it one more time. Next flip each section over till the other side is nicely browned. At this point you have incorporated the egg and it has adhered to the potatoes! You will see some eggs that haven't coooked all the way thru, don't panic...Turn off heat!!
6Sprinkle cheese, cover and let stand a couple of minutes till cheese melts (this will also fully cook the eggs without drying them out). Using a spatula, scoop up mixture and place over seasoned lettuce.