Farmer's Omelet Recipe

By ldelmas

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 2 medium red potatoes, peeled and cut into 1/2-inch dice
• 6 large eggs
• 1/2 teaspoon kosher salt
• Pepper to taste
• 2 Tablespoons milk
• 1/2 teaspoon olive oil (about)
• 2 Tablespoons butter
• 1 cup sweet onion, finely chopped
• 1 cup diced ham
• 1/4 cup chopped fresh parsley optional
• 1 cup fine-shredded Colby, Cheddar or brick cheese

Preparation

Step 1

Place diced potatoes in a bowl and cover with hot water (the hottest water that comes from your tap). Let sit for 15 minutes, drain, and pat dry.

In a bowl, whisk together eggs, milk, salt, and pepper. Set aside.

Heat a deep 10-inch nonstick skillet over medium heat. Coat the bottom of the skillet with a thin layer of olive oil, then add the butter. Brown potatoes for about 10 minutes, stirring often. Add onions and continue cooking about 10 more minutes until potatoes are browned and tender.

Add ham to the skillet and heat through. Sprinkle with parsley.

Pour egg mixture over potatoes. Reduce heat slightly and cover. Cook, checking often, lifting up cooked eggs to let uncooked eggs reach the pan, about 10 minutes or until eggs are almost set. Sprinkle with Colby, Cheddar or brick cheese. Cover, turn off heat, and let rest until cheese melts.

Yield: 4 servings