Omelet Paysanne

Here's another simple recipe for a quick meal.  I keep a can of potatoes on hand for this.  For the meat:  I buy a turkey ham, cut it into slices about 3/8" thick, separate them with waxed paper, and keep in the freezer, pulling out one slice to use for this recipe.  I also keep some chopped parsley in the freezer, in case I don't have fresh on hand.  If it's summer, I put in chives from my garden; if not, I leave them out.  With a salad, this dish makes a full meal.  David and I usually eat half of this recipe for dinner, and then have the rest for breakfast or lunch the next day.

Omelet Paysanne

adapted from Pierre Franey, The New York Times 60-Minute Gourmet

4 servings

1 T. vegetable oil

half a medium onion, very thinly sliced

one 14-oz can of potatoes, sliced or diced (or you can boil a potato or two)

1 cup cooked turkey ham, cut into 1/2 inch dice (or regular ham)

7 eggs (can use some eggbeaters for part of this)

salt and pepper to taste

2 T. chopped parsley

2 t. chopped chives

1/4 t. dried tarragon

Heat a large oven-proof skillet and add the oil.  Saute the onions until soft, about 4-5 minutes.  Add the potatoes and cook until warmed.  Add the turkey ham and cook until warmed. 

Turn on the broiler.

Beat the eggs with a wire whisk.  Add salt, pepper, and herbs.  Pour the eggs over the onion-turkey ham-potato mixture.

Cook the omelet, lifting the edges to let the egg mixture flow to the bottom.  When the eggs are no longer free-flowing,  put the skillet under the broiler for a minute or so to finish the cooking.

With a salad, makes a full meal.