Ham and Herb Omelet with Crispy Breakfast Potatoes
Serves 2 · Prep: 15 minutes · Cook: 25 minutes · Total: 40 minutes
An omelet doesn’t leave you much time to fuss with the rest of breakfast once it’s in the pan. Have the potatoes browned and the greens on plates before you start the eggs, and you can sit down while the cheddar is still melted and the omelets are soft.
Most of the cooking time goes to the potatoes anyway. Let them sit against the hot skillet long enough to get crisp underneath; while you’re waiting, there’s time to chop the ham and herbs and mix the lemon-Dijon dressing.
Ingredients
Breakfast potatoes
- 1 pound Yukon Gold potatoes, cut into small cubes
- 2 tablespoons olive oil
- ½ small onion, finely chopped
- ¼ red bell pepper, finely diced
- ¼ yellow bell pepper, finely diced
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Omelet and greens
- 6 large eggs
- 2 tablespoons chopped chives or parsley
- ⅓ cup finely diced cooked ham
- ⅓ cup shredded mild cheddar
- 1 tablespoon unsalted butter
- 2 cups mixed salad greens
- 1 teaspoon lemon juice
- 2 teaspoons olive oil
- ½ teaspoon Dijon mustard
Instructions
- 1
Start the potatoes
Put the cubed potatoes in a saucepan, cover with cold water, and bring to a boil. Simmer until just tender when pierced, about 7 minutes. Drain well and let the surface dry for a minute.
- 2
Brown the potatoes
Heat the olive oil in a large skillet over medium-high heat. Spread the potatoes in one layer and leave them alone until the undersides brown. Turn, add the onion and bell peppers, and cook until the vegetables soften and the potato edges crisp. Season with salt and pepper. Keep warm off the heat.
- 3
Dress the greens
Whisk the lemon juice, olive oil, and Dijon until the dressing looks lightly creamy. Toss with the greens, season with a little salt, and divide between plates.
- 4
Cook the omelets
Beat the eggs with the herbs, diced ham, a pinch of salt, and pepper. Melt half the butter in an 8-inch nonstick skillet over medium-low heat. Add half the egg mixture and draw the set edges toward the center until the top is almost set. Sprinkle half the cheddar over one side; when no liquid egg remains, fold and slide onto a plate. Repeat with the remaining butter, eggs, and cheese.
- 5
Serve right away
Add the potatoes to the plates and serve while the omelets are soft and warm.
Recipe notes
Filling and potato tips
- The pink and green flecks in the photo suggest ham and herbs, and there appears to be cheese at the fold. Those ingredients cannot be confirmed from the image; this is a home version built to look similar.
- Dry potatoes brown better. If the skillet is crowded, cook them in two batches rather than steaming them.
Frequently Asked Questions
Do I need to boil the potatoes before frying?
A short simmer cooks the centers before the outsides brown. You can skip it if you cut the potatoes very small, but give them more time in the skillet over moderate heat.
How do I keep an omelet soft?
Use medium-low heat and fold as soon as no liquid egg remains. Move the omelet to the plate immediately so the eggs stay tender instead of drying in the pan.
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