Ham & Cheese Omelette Recipe

Prepare ingredients: peel and dice the potato into 1/2-inch cubes and finely dice the onion.

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and let it warm until shimmering.

Add the diced potato in a single layer as much as possible. Cook undisturbed for 3–4 minutes to allow browning, then stir or toss to turn pieces.

Add the diced onion, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue cooking, stirring occasionally, until potatoes are tender and crisped on edges, about 8–10 more minutes total. Reduce heat to medium if potatoes brown too quickly.

When potatoes are cooked through and golden, remove from skillet to a warm plate and keep warm. Sprinkle with chopped parsley if using.

Grate the gruyère and dice the smoked country ham into small, roughly 1/4-inch pieces if not already diced.

In a bowl, crack 3 large eggs, add 1 tablespoon whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk briskly until fully combined and slightly frothy (about 20–30 seconds).

Place a 8–10 inch nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat the pan. Melt until foam subsides but not browned.

Pour the beaten eggs into the skillet and let sit undisturbed for 15–20 seconds until edges begin to set.

Using a spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion until the top is mostly set but still slightly glossy — about 30–45 seconds more.

Evenly scatter the diced smoked ham over one half of the omelette (about 3 oz), then sprinkle the grated gruyère (1 oz) over the ham. If using, scatter the chopped chives on top.

Fold the omelette in half over the filling using the spatula. Let cook 20–30 seconds more to warm the cheese through but avoid overcooking; the inside should be moist and the cheese melted.

Slide the omelette onto a plate and tent loosely with foil to keep warm for a minute if needed.

While potatoes cook or in a toaster, toast 2 slices of bread to desired doneness.

Spread 1 tablespoon unsalted butter over the hot toast and cut as preferred.

Arrange the omelette on a plate with a portion of breakfast potatoes (about 1 cup) and the buttered toast slices.

Garnish potatoes with extra parsley and the omelette with a few extra chives if desired. Serve immediately.