Potato Omelet (2)

3 med. potatoes
1/3 c. diced onions
5 eggs
1 tsp. salt
1 T. chopped parsley
1/4 c. margarine
1 c. diced ham
2 T. milk
1/8 tsp. pepper
1/2 c. finely-shredded Cheddar cheese

Peel and cube potatoes. Melt margarine in a 10- to 12-inch frypan. Add potatoes and onion and sauté until potatoes are tender and golden. Add ham and sauté a few minutes. Beat together eggs, milk, salt and pepper. Pour over potatoes, sprinkle with parsley. Reduce heat; with a spatula, left cooked egg mixture from edge of pan so uncooked mixture can run down. When omelet is nearly set, sprinkle with cheese and place under the broiler to melt cheese. Cut into wedges. Serves 4 to 6.

Joleen Bjorneby