Cheddar Cheese Rolled Omelet With Bacon Roasted Potatoes

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18 eggs

1/4 cup heavy cream

Kosher salt and freshly ground black pepper

Cooking spray

1 cup grated Cheddar cheese

Bacon Roasted Potatoes, recipe follows

Special equipment: 1 piece parchment paper

3 cups fingerling potatoes, halved

4 tablespoons olive oil, divided

4 cups vegetable oil, for frying

1 cup applewood smoked bacon slab, cut into chunks

2 tablespoons unsalted butter

2 cups onion, sliced thick

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