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Ingredients
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Omelet Base
Filling
Home Fries
Method
Home Fries
- 1
Par-cook potatoes
Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a simmer over medium-high heat. Reduce heat and simmer gently until edges are just tender when pierced with a fork, about 6–8 minutes. Drain well and let steam-dry in the colander for 2–3 minutes.
- 2
Sauté onions
While potatoes simmer, heat 1/2 tablespoon vegetable oil in a 10-inch nonstick or cast-iron skillet over medium heat. Add diced onion and cook, stirring occasionally, until softened and starting to brown, about 4 minutes. Transfer onions to a bowl and set aside.
- 3
Crisp potatoes
Increase heat to medium-high and add remaining 1 tablespoon oil to the same skillet. Add the drained potatoes in a single layer. Let them cook undisturbed for 3–4 minutes to form a crust, then stir or flip pieces and continue cooking until golden and crisp all over, about 6–8 minutes total. Sprinkle paprika, garlic powder, 1/2 tsp salt and 1/4 tsp pepper over the potatoes and toss to coat. Return the cooked onions to the pan during the last minute to reheat and combine. Remove from heat and sprinkle chopped parsley if using. Keep warm while you make the omelet.
Omelet Base
- 4
Beat eggs
Crack the eggs into a bowl. Add 1 tablespoon milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until the mixture is uniform in color and slightly frothy, about 30 seconds.
- 5
Preheat pan
Heat a 8- to 9-inch nonstick skillet over medium-low heat until warm, about 1 minute. Add 1 tablespoon unsalted butter and swirl to coat the pan. Allow the butter to foam but not brown.
- 6
Cook eggs
Pour the beaten eggs into the skillet and let them sit undisturbed for about 10–15 seconds. Using a silicone spatula, gently pull the cooked edges toward the center, tilting the pan to let the uncooked egg run to the edges. Continue this technique until the eggs are set but still slightly moist on top, about 1–2 minutes more.
Filling & Finish
- 7
Add filling
When the omelet is mostly set but the top remains slightly glossy, sprinkle the diced Virginia ham evenly over one half of the omelet. Top the ham with the shredded sharp cheddar (about 1/2 cup) and scatter sliced green onions if using.
- 8
Fold and melt
Using the spatula, gently fold the empty half of the omelet over the filled half to form a semicircle. Let cook for 30–45 seconds more to allow the cheese to melt through. If the cheese needs more melting, cover the pan briefly (15–20 seconds) then remove the lid.
- 9
Plate
Slide the omelet onto a plate. Serve immediately alongside a generous portion of the warm home fries.
