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Potato Ham and Herb Omelette

 
Potato Ham and Herb Omelette
792

A marvelously well balanced combination of that go so well together for a perfect Sunday brunch.

Yield

1

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free, Low Carb
 

Ingredients

3 ounces potatoes
sliced very thinly
1 teaspoon butter
1 teaspoon olive oil
¼ cup ham
diced
*
1 tablespoon italian parsley
minced, fresh, or other herbs of choice
1 teaspoon butter
2 large eggs
1 x salt
to taste
*
1 x black pepper
to taste
*

Directions

Assemble the ingredients

Using a knife or mandoline, thinly slice the potatoes. Scrub them well and leave the skin on or peel them if desired.

Thinly slice the potatos
Or use a French mandoline

Crack the eggs into a small bowl and whisk briefly with a fork until well blended. Add salt and pepper as desired.

Crack the eggs into a bowl
Whisk eggs with a fork

Add one teaspoon of butter and one teaspoon of oil to a 10 inch non-stick skillet and heat over medium-high heat.

Heat the butter and oil in the skillet
Add the potatoes to the pan and cook

Add the thinly sliced potatoes to the skillet and cook for 4 to 5 minutes until tender and golden brown.

Until tender and golden brown
And the parsley and the remaining butter

Add the ham and parsley or herbs of choice and stir it in.

Pour the beaten eggs into the skillet.

Pour in the eggs

Shake the pan and using a spatula pull in the cooked eggs on the side of the pan towards the center, tilt the pan to allow any uncooked egg to run to the edge of the pan.

Repeat this until the omelette is just beginning to set but still a bit moist on top.

Just about done
Ready for folding and flipping onto the plate

Quickly pull the pan a few times towards you to release the omelette and help the omelette slide down to the end of the skillet to begin folding the omelette.

Edge of the pan on the plate and beginning the flip
Invert and fold the omelette, rolling onto the plate

Grab the skillet handle with your palm facing up. Rest the far edge of the pan on the serving plate and gently top and roll the omelette onto the serving plate.

See the step by step photos for further guidance.

Use a fork or your fingers to tuck in any edges.

This omelette goes well served with some sweet chili sauce.

Serve immediately.

 

* not incl. in nutrient facts

Reviews

over 6 years

A perfect combination of crispy potatoes, egg and ham that looks great on the plate and tastes great.

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Comments

Bill
Fairbanks, Alaska
 about 6 years ago

We like to make these, and other omelets, in a zip-lock bag for camping breakfasts.

Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 27273% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 443mg 148%
Sodium 198mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 26g
Vitamin A 20% Vitamin C 10%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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