Omelette with potatoes and ham

Cooking instructions

• 1.

  Wash the potatoes carefully and slice them into thin rings, about 2-3 millimeters in thickness.

• 2.

  Heat a little oil in the pan and spread the sliced potatoes evenly in a thin layer. Fry on low heat for 8-10 minutes, turning the pieces. The potatoes should be soft and almost fully cooked—around 90%.

  
• 3.

  Whisk the eggs in a bowl until smooth. Season with salt and pepper to taste, and stir well.

• 4.

  Once the potatoes are nearly cooked, pour the beaten eggs evenly over them. Spread the mixture to cover the entire surface of the potatoes.

  
• 5.

  When the eggs begin to set, add the sliced tomatoes to one half of the omelette and evenly sprinkle with grated cheese.

  
• 6.

  Place slices of ham.

  
• 7.

  Gently fold the omelette in half and cook for an additional 2-3 minutes to ensure the filling heats through and the cheese melts.