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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Potato and Ham Omelet Recipe

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This recipe for Potato and Ham Omelet is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Idaho potato, about 1/2 pound
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper to taste
1/4 cup halved, very thinly sliced onion
1/2 cup ham, cut into a 1/2-inch dice
2 teaspoons unsalted butter
6 eggs
1 tablespoon finely chopped parsley
1 teaspoon finely chopped chives
Directions:
Directions:
1. Peel the potato and slice as thinly as possible.
2. Heat a 10-inch skillet and add the oil. When it is very hot, but not smoking, add the potato slices. Sprinkle with salt and pepper.
3. Cook, without breaking up the slices. Be sure they do not stick. Brown well on both sides about 8 minutes and add the onions. Cook for 1 minute.
4. Add the ham and dot with 2 teaspoons of butter. Shake the skillet and gently turn the ingredients so that they cook evenly.
5. Whisk the eggs with salt, pepper and herbs. Pour the eggs over the ham and potato mixture.
6. Gently stir the mixture from the bottom, allowing the egg mixture to flow to the bottom. Cook over medium high heat. Lift up the edges of the omelet and let the remaining butter flow beneath the omelet.
7. Shake the skillet to make certain the omelet is loose.
8. Invert a large plate over the skillet and quickly turn over the skillet, letting the omelet fall into the plate.
Accompaniment: Asparagus Vinaigrette and a green salad.
Number Of Servings:
Number Of Servings:
2+
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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