Prep 45 mins
Cook 0 mins
This is a German recipe - a farmer's omelet. I got it over 20 years ago from Southern Living (I think). This has been a family favorite since the recipe was introduced.
- 3 medium potatoes, diced
- 1⁄4 cup cooking oil
- 1⁄4 cup onion, finely diced
- 1 cup ham, diced
- 6 eggs
- 1⁄2 cup swiss cheese
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 dash Worcestershire sauce
- 1 tablespoon parsley, chopped
- Melt butter in 11 inch frying pan and saute potatoes and onion until lightly browned.
- Add ham and saute 5-7 minutes longer.
- Beat eggs with worcestershire sauce, salt, and pepper.
- Pour egg mixture over potato mixture.
- Sprinkle with parsley and reduce heat.
- Lift the cooked eggs from the edge of the pan with spatula so that liquid can run down and cook.
- When omelet is nearly done, sprinkle with grated swiss cheese and place under broiler until cheese is melted.
This is a fantastic breakfast dish but to be authentic, you need to boil the potato in chunks before assembling the ingredients. Use a good kosher salami if you can find one, otherwise a good salami will do the job. I prefer a sweet onion, like a big Bermuda. Quantities of the ingredients are pretty flexible, but equal portions of salami and potato are good. Brown the potato in your preferred cooking oil, after they are nicely crisp and brown, add the onion just long enough to get it tender, add the salami and as soon as it's wamed up, add the eggs. Season as you go. Some like cheese on top, so try it an see if you like it that way. This is a hearty dish, so don't expect to go jogging after.
Okay, this was really good! I'm pretty sure I didn't use the measurements at all, but I did use all the ingredients (minus the ham, not a fan!). I used 1 enormous potato and I shredded i instead of dicing, NOT RECOMMENDED! The potato was a pain in the butt to work with because of the water even though I squeezed it dry as best I could. It kept sticking to the bottom of the pan when I was trying to cook it no matter how much oil I used. Oh well, my fault. There was still lots of potato after scraping off the burned bits and it turned out alright in the end. The swiss cheese is absolutely perfect and I don't usually like swiss! I tried it with a cheddar cheese also but the swiss was so much better! Thanks a ton Linda N, my mom and I both loved it!