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Potato Omelet

Peel and boil three or four large potatoes, and when soft, drain and mash them; beat four eggs with a teacupful of milk, mix in with the potatoes and flavor to taste with herbs, salt and a small amount of pepper. Cut four ounces of lean bacon into small squares, and place them in a fryingpan with a lump of butter, fry them until crisp and brown, then mix in the potatoes, and stir over the fire until well set; when nicely browned on both sides, fold the omelet over, place it on a hot dish, and serve.