NYT OMELETTE PAYSANNE (A FLAT POTATO & HAM OMELET)

NYT OMELETTE PAYSANNE (A FLAT POTATO & HAM OMELET) image

Yield 4

Number Of Ingredients 10

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2 idaho potatoes, about 3/4 lb.
3 TBS veg or corn oil
salt & fresh ground pepper
1/2 c. halved, very thinly sliced onion
1 c. cooked ham, cut into 1/2" dice
4 TBS butter
10 eggs
2 TBS finely chopped parsley
1 tsp finely chopped tarragon
2 tsp finely chopped chives

Steps:

Peel potatoes and slice as thinly as possible. Drop into cold water. Drain & pat dry. Heat skillet and add oil. When very hot, add potatoes. Do not break the slices. Spring with s&p Cook, making sure the potatoes do not stick. Brown well, about 10 min and add onions. Continue cooking 1 minl; add ham and dot with 3 tsp butter. Shake skillet and gently turn over ingredients so that they cook evenly. Whisk eggs. Add s&p and herbs. Pour eggs over ham and potatoes. Gently stir mix from the bottom, allowing egg mix to flow to the bottom. Cook over high heat. Lift up edges of the omelet and let remaining butter to flow beneath the omelet. Shake skillet to make certain omelet is loose. Invert a large plate over skillet and quickly invert, letting omelet fall into the plate. Best served hot, but also delicious at room temp. Good wtih Serve with Asparagus vinaigrette for brunch