Ham And Cheese Omelette Recipe

Place diced potatoes in a medium bowl, cover with cold water and let sit 5 minutes to remove excess starch. Drain and pat very dry with a clean towel.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering but not smoking (about 1 minute).

Add the dried potatoes in a single layer. Let cook undisturbed for 3–4 minutes until the bottoms are golden-brown.

Stir or toss the potatoes and continue to cook, stirring every 2–3 minutes, until tender and crisp all over, about 10–12 minutes total. If potatoes brown too quickly, reduce heat to medium.

Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Sprinkle with minced parsley if using. Keep warm while you make the omelette.

In a bowl, crack 4 large eggs. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until mixture is smooth and slightly frothy, about 30 seconds.

Heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon butter and swirl to coat. When butter foams and just begins to brown, add the chopped Virginia country ham and cook for 1–2 minutes until warmed and edges begin to crisp.

Pour the beaten eggs into the skillet over the ham. Immediately reduce heat to medium-low. Using a spatula, gently stir the eggs in the center while tilting the pan to let uncooked egg run underneath; do this for about 20–30 seconds to set curds evenly.

When eggs are mostly set but still slightly moist on top (about 1–2 minutes), sprinkle 3/4 cup shredded aged cheddar evenly over one half of the omelette.

Using the spatula, carefully fold the omelette in half over the cheese. Let cook 30–45 seconds more to melt the cheese through, keeping the interior tender (do not overcook).

Slide the omelette onto a warm plate and garnish with 1 teaspoon chopped chives or parsley.

While potatoes cook or eggs rest, toast 2 slices of bread to desired doneness.

Spread softened butter on the hot toast and serve alongside the omelette and potatoes.

Arrange the folded ham and cheddar omelette on a plate with the crisp golden potatoes and buttered toast. Serve immediately while hot.