Giant Ham and Cheese Omelet
Feeds 2-6
1 Tbsp olive oil
1 cup diced potatoes (2 medium-sized new potatoes)
Salt, pepper
1 Tbsp unsalted butter
5 large eggs
3 Tbsp milk
Salt, pepper
1 thick slice fully cooked ham, cut into cubes
1/4 cup cheddar cheese, grated
1 Tbsp chives, chopped

1. Preheat oven to 350 degrees.
2. Heat 1 Tbsp olive oil in a large oven-safe pan over medium-low heat on the stove. Add diced potatoes and cook until golden brown, about 8 minutes, stirring occasionally. Season with salt and pepper.
3. While potatoes are cooking, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp pepper.
4. When potatoes are golden brown, transfer to a plate and drain oil. Lower heat and add 1 Tbsp butter to pan. Add egg mixture to pan. Turn off heat. Sprinkle cubed ham, grated cheddar cheese, potatoes, and chives over the egg mixture. Immediately transfer pan to oven and let cook for eight minutes. Serve hot. (Though honestly, this is perfectly great at room temperature too!)