Innkeeper'S Omelet

1. 1

   Cube ham, potatoes and onion.

2. 2

   Fry the ham till warmed in a large skillet then remove.

3. 3

   Add 2 tbs margarine and onion to pan.

4. 4

   Saute slowly.

5. 5

   Add potatoes and ham to the pan and mix well.

6. 6

   Beat eggs together with parsley, cream, salt and pepper.

7. 7

   Add remaining margarine to the pan.

8. 8

   Pour egg batter into the pan over the cubes.

9. 9

   Stir carefully a couple of times until eggs are set.

10. 10

    Serve directly from the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.