Denver Omelet and Home Fries

Denver Omelet and Home Fries

Serves 4

2 bell peppers, diced

1 red onion, diced

8 oz ham, diced

12 eggs

2 lb Yukon gold potatoes, cut into 1 inch dice

Cajun seasoning

8 oz cheddar cheese, shredded

6 T unsalted butter

1 T olive oil

2-3 scallions, sliced

Cajun seasoning to taste

Place diced potatoes in a microwave safe bowl and cook for 7-8 minutes or until just beginning to soften in the microwave. Meanwhile, heat 1 T olive oil and 2 T butter in a large skillet over medium high heat.

Add the potatoes and spread out into a single layer. Allow to cook and brown one for 3-4 minutes. Optionally you can cover the skillet to speed up the cooking process. Stir the potatoes and allow them to brown for another 3-4 minutes on the other side. Season generously with Cajun seasoning (or just salt and pepper). Once the potatoes are cooked through (fork tender) and nicely browned, add in about half your diced red onion and cook for an additional minute to soften them. Set aside and cover to keep warm.

To make the omelet, melt 1 T of butter in a non-stick skillet over medium heat. Add in a palmful of ham, peppers and onion and season with salt and pepper. Cook for 3-4 minutes, stirring a couple of times until ham is warm and veggies just start to soften. Beat 3 eggs in a bowl and add to the skillet, using a spatula to make sure the ham and veg are evenly distributed in the skillet. Season the eggs with salt and pepper as well.

As the bottom of the omelet sets, pull it away from the sides of the skillet and allow the raw egg to run into the gap. Once the eggs are mostly set, add 2 oz of cheese to the omelet and carefully flip one half over the other. Reduce heat to low, cover, and allow to cook 2-3 minutes more or until eggs are just set in the middle.

Repeat as needed with remaining eggs and ingredients if making 4 omelets.

Serve immediately with the home fries garnished with scallions and more Cajun seasoning or hot sauce.