Chef's Tip
For the fluffiest omelet, beat the eggs just until combined but don't overbeat. Air bubbles will form during cooking, creating a lighter texture. Also, have all fillings ready before cooking the eggs, as the omelet comes together very quickly.
Instructions
- Start with the home fries: Place diced potatoes in a large bowl of cold water and let soak for 5 minutes. Drain well and pat dry with paper towels.
- Heat 3 tablespoons butter in a large skillet over medium-high heat. Add potatoes and cook undisturbed for 5 minutes to develop a crust.
- Add diced onions and green peppers (reserved for home fries), paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir and continue cooking, stirring occasionally, until potatoes are crispy outside and tender inside, about 15 minutes total.
- While potatoes cook, prepare the omelet filling: In a separate skillet, heat 1 tablespoon butter over medium heat. Add diced ham, remaining onions, green and red bell peppers. Sauté until vegetables are softened and ham is lightly browned, about 5-6 minutes. Transfer to a plate and wipe skillet clean.
- For each omelet: Whisk together 3 eggs, 1 tablespoon milk, 1/8 teaspoon salt and a pinch of pepper until just combined.
- Heat 2 tablespoons butter in the clean skillet over medium heat until melted and foamy.
- Pour in the egg mixture and let cook undisturbed for 30 seconds. With a rubber spatula, push cooked edges toward center, tilting pan to allow uncooked egg to flow to the edges.
- When eggs are mostly set but still slightly wet on top, sprinkle 1/3 of the ham-vegetable mixture and 1/2 cup shredded cheese over half of the omelet.
- Fold the unfilled half over the filling. Cook for 30 seconds more, then slide onto a plate.
- Repeat steps 5-9 for remaining omelets.
- Serve each omelet with a portion of home fries and a slice of sourdough toast.
Plating
Place the folded omelet on one side of a large plate. Arrange a generous portion of golden home fries on the other side. Add a slice of sourdough toast. Garnish the omelet and home fries with freshly chopped parsley. Serve with hot sauce on the side for those who enjoy some heat.
Storage & Reheating
Omelets are best enjoyed immediately after cooking. If necessary, leftover home fries can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little butter or oil until crispy and heated through. For best results, cook fresh omelets rather than storing leftovers.
About This Recipe
A quintessential American diner breakfast that has been a menu staple for decades. The Western omelet (sometimes called a Denver omelet) combines classic breakfast ingredients into a satisfying meal. This version stays true to the traditional preparation while ensuring the vegetables maintain their texture and the eggs remain light and fluffy.