Description Edit

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.

Ingredients Edit

Directions Edit

  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 tomato sauce over the top.
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