6 medium potatoes, (or 6 cups frozen hash brown potatoes)*
4 ounces ham, diced (about 1/2 cup)
1 cup shredded cheddar cheese
4 eggs, slightly beaten
1 can (4 oz.) sliced mushrooms, drained
salt and pepper, to taste
1 tablespoon onions, grated (optional)
1 tablespoon oil
fresh tomato
salsa
Peel and grate potatoes. Place in bowl and cover with water (if using frozen potatoes, see NOTE below). Allow potatoes to stand while preparing other ingredients.
Prepare omelet ingredients by combining diced ham, grated cheese, drained mushrooms, beaten eggs, salt, pepper and onions. Set aside.
Drain potatoes and squeeze out excess water.
Heat oil over medium heat in a 9-inch non-stick or well-seasoned cast iron pan until hot enough to sizzle a drop of water. Add half the potatoes to hot pan and gently press into the bottom. Pour omelet mix over potatoes. Add remaining potatoes. Cover pan with tight lid, reduce heat to simmer and cook for 20-30 minutes or until bottom of potatoes are golden brown crisp and potatoes are cooked.
Loosen edges of pie and invert pie onto serving plate. Cut pie into four wedges; serve pie with slices of tomato and a spoonful of salsa. Serves 4.
* NOTE: To save time, use frozen hash brown potatoes. Thaw potatoes in microwave, do not soak in water prior to using. Follow remaining directions as for fresh potatoes.
(Omelet ingredients may be varied to suit personal taste preferences.)
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