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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Herrin Estate in Canton, Texas in 1988.
- Contributed by Catsrecipes Y-Group
- ½ pound boiling potatoes peeled and diced
- 2 tablespoons peanut oil
- 1 medium onion chopped
- 2 slices boiled ham diced
- 4 large eggs beaten
- ½ teaspoon salt
- 1 teaspoon freshly ground white pepper
- 1 tablespoon peanut oil
- ½ cup Mushroom Sauce
- 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.