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Sunday Brunch Omelet

3 medium potatoes, diced
1/4 cup butter
1/3 cup finely chopped onion
1 cup diced cooked ham
6 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped parsley
1/2 cup finely chopped mushrooms
1/2 cup shredded Swiss cheese

Place the potatoes in a saucepan, cover with salted water and cook
10 minutes, or until barely done. Drain well.

Melt the butter in a large skillet with flameproof handle. Saute
the onion in skillet until tender. Add the potatoes and ham and
cook 3 minutes. Combine the eggs, salt, pepper, milk, and parsley,
and pour over potato mixture. Cook over high heat, stirring with
a fork until all mixture starts to coagulate. Cook until underside
is browned. Sprinkle with the mushrooms and cheese and place under
a preheated broiler to melt the cheese.

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