Mushroom Sauced Old Fashioned Omelet Recipe

How to make it

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