Potato and ham omelet

Peel the 300 g of potatoes and cut them into small dice, about 5 mm. Peel the half onion and slice it thin.

Cut the 150 g of cooked ham into small squares.

Melt the 20 g of butter in the skillet over medium heat. Add the diced potatoes and the onion, then salt and pepper lightly.

Turn the heat down to medium-low, cover and let them cook, stirring now and then, until a knife tip slides in with no resistance.

Crack the 6 eggs into the mixing bowl, add a pinch of salt and pepper, then beat with a fork. Add the ham and stir.

Take off the lid, spread the potatoes out in the skillet over medium-low heat and pour the eggs over them. Let it cook without touching until the edges are set.

Cover the skillet, or fold the omelet in half with the spatula, and keep cooking over low heat until the eggs are fully set in the center.

Slide the omelet onto the flat plate, cut it in half and serve right away.