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Ham and Cheese Omelet

Source of Recipe


Emeril Lagasse






List of Ingredients



• 4 large eggs
  
• 1/8 tsp salt
  
• Pinch freshly ground black pepper
  
• 1/2 cup finely diced cooked ham
  
• 1 Tbsp unsalted butter
  
• 1/2 cup grated mild Cheddar cheese
  
• Potato Hash (recipe follows)
  






Instructions



1. In a medium bowl, beat the eggs, salt and pepper until well combined. Add the ham and beat to combine.
   
   
2. In a 10-inch skillet, melt the butter over medium heat, swirling to coat the bottom of the pan.
   
   
3. Pour the egg mixture into the skillet and, using a rubber spatula, stir in a circular motion, pulling the uncooked eggs toward the center. Let the eggs cook until almost set, 10 to 20 seconds. Sprinkle the cheese over the top and, using a rubber spatula, fold the omelet in half. Turn out onto a plate and serve immediately with the potato hash.
   
   Makes 2 servings.
   
   ...........................
   
   POTATO HASH
   
   • 2 large baking potatoes, like russets, scrubbed
   • 1 Tbsp vegetable oil
   • 1 Tbsp unsalted butter
   • 1/2 cup diced yellow onions
   • 1 tsp minced garlic
   • 1/2 tsp Essence
   • 1/4 tsp chopped fresh thyme
   • 1/4 tsp salt
   • 1/8 tsp ground black pepper
   
   Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
   
   Heat the oil and melt the butter in a medium skillet over high heat.
   
   Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt and pepper. Cook, without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula, being careful not to mash, and continue cooking until uniformly golden. Remove from the pan and serve hot.
   
   Makes 2 to 4 servings.