SUNDAY BRUNCH OMELET3 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
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