1/2 Ham steak — enough for 1/2 cup diced ham
1 Small red potato — or any small boiling potato
1/4 Cup minced sweet onion — yellow onion is fine, too
1/2 Cup shredded cheese loosely measured
2 Teaspoons butter
Boil the potato 30-40 minutes until a fork can easily slide in and out. Allow the potato to cool. Cut the potato in half, then cut half into two halves. Slice into 1/8 thick pieces.
Mince onion until you have 1/4 cup. Dice ham until you have 1/4-1/2 cup.
Crack eggs into bowl. Add 1 tablespoon of water. Beat the egg mixture.
Preheat small frying pan over medium heat. Coat pan with 1 teaspoon butter. Saute ham, potato and onions until the onions turn translucent.
Preheat regular frying pan over just below medium heat. Coat pan with 1 teaspoon butter. Pour in egg mixture. Allow egg mixture to sit for 3 minutes. When you can see solid white or yellow through clear areas, a solid base has formed under the egg mixture.
Add ham, potato and onion mixture to one half of the omelet and shredded cheese to the other. Cover and check in 3 minutes. Cheese should be melted and the egg mixture should be solid. If they’re not, cover for another minute or so.
The omelet is done. Fold the cheese half over the ham, potato and onion half. Congratulations, you just made an omelet!!!
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