Mushroom-sauced Old-fashioned Omelet

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Herrin Estate in Canton, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ½ pound boiling potatoes peeled and diced
 * 2 tablespoons peanut oil
 * 1 medium onion chopped
 * 2 slices boiled ham diced
 * 4 large eggs beaten
 * ½ teaspoon salt
 * 1 teaspoon freshly ground white pepper
 * 1 tablespoon peanut oil
 * ½ cup Mushroom Sauce

Directions

 * 1) Place potatoes in a small saucepan then cover with water and bring to a boil over high heat.
 * 2) Reduce heat to medium high then partially cover and cook potatoes for 15 minutes.
 * 3) Drain well and serve.
 * 4) Heat oil in a skillet over medium high heat until oil is hot but not smoking.
 * 5) Add onions and cook until they are softened but not browned about 4 minutes.
 * 6) Add potatoes and cook stirring occasionally for 4 minutes.
 * 7) Add ham and cook stirring just until ham is heated through and mixture is well blended.
 * 8) Take off heat and reserve.
 * 9) Break eggs into a medium bowl and season with salt and pepper.
 * 10) Using a wire whisk beat eggs until they are light and frothy.
 * 11) Heat oil in an omelet pan over medium high heat and when hot but not smoking add eggs.
 * 12) Cook eggs over medium high heat pushing sides to the center as they cook.
 * 13) Gently shake and tilt pan so the uncooked parts flow to bottom of the pan.
 * 14) When bottom of the omelet is lightly browned and the top has set remove pan from heat.
 * 15) Loosen sides of omelet with a fork shaking pan gently.
 * 16) Spoon onion potato ham mixture onto one half of the omelet and fold the other half over.
 * 17) Slide omelet onto a warmed platter and serve at once with mushroom sauce over the top.