Potato, Ham, and Pepper Omelet
8,2 / 10
ready in 45 min.
- ½ cup good-quality olive oil
- 3 cups new potatoes (scrubbed and thickly sliced)
- 1 onion (peeled and chopped)
- 1 red Bell pepper (rinsed; trimmed; seeds removed and chopped)
- 6 eggs (beaten)
- ¼ cup milk
- 4 slices cooked ham (chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
Heat the oil in a large skillet, add the potatoes, onions and red pepper and cook very gently, partially covered, for 20 to 25 minutes, stirring frequently until the potatoes are tender. Strain the potatoes, onions and peppers in a colander over a bowl, reserving the strained oil. Place the vegetables in a large bowl.
Combine the beaten eggs and milk. Gently stir the egg mixture and ham into the vegetable mixture; season to taste with salt and pepper.
Heat a tablespoon of the strained oil in an 8 to 10-inch nonstick skillet. Pour the egg mixture into the skillet and cook over a medium heat until the eggs are almost set.
Invert the omelet onto a plate and slide back into the skillet and cook for a few more minutes. Invert once or twice more, cooking the omelette briefly each time and pressing the edges to keep the shape. Slide on to a plate and cool for 5 to 10 minutes before serving.