SUNDAY BRUNCH OMELET

3 medium potatoes, diced
Boiling salted water
1/4 cup butter
1/3 cup finely chopped onion
1 cup diced cooked ham
6 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped parsley
1/2 cup finely chopped mushrooms
1/2 cup shredded Swiss cheese

Place the potatoes in a saucepan, cover with salted water and cook 10 minutes, or until barely done. Drain well.

Melt the butter in a large skillet with flameproof handle. Saute the onion in skillet until tender. Add the potatoes and ham and cook 3 minutes.

Combine the eggs, salt, pepper, milk, and parsley, and pour over potato mixture. Cook over high heat, stirring with a fork until all mixture starts to coagulate. Cook until underside is browned.

Sprinkle with the mushrooms and cheese and place under a preheated broiler to melt the cheese.

Servings: 4
Source: The New York Times Heritage Cookbook