Ham, Potato, and Dill Pickle Omelette

Heat the oil in a skillet set over medium-high heat. Add the chopped potatoes and saute until almost fork tender. Add the garlic and continue cooking until the potatoes are tender. Add ham and fresh parsley, stirring until heated through. Remove from heat and cover to keep warm.

Melt butter in an omelet pan or saute pan. Beat milk and eggs together. Pour egg mixture into the omelet pan. Cook over medium heat, gently move the eggs by sliding a spatula under the eggs, to promote even cooking. Cook until eggs are set.