6 potatoes (or 6 cups frozen shoe string potatoes) **
4 ounces ham, diced or cut into julienne strips
1/2 cup cheddar cheese, grated
1 4 oz. can mushrooms, drained
4 eggs, slightly beaten
salt and pepper, to taste
1 tablespoon onions, grated
2 teaspoons oil
1/2 cup salsa
Peel and grate potatoes. Place in bowl and cover with water (see ** NOTE below). Allow to stand while preparing other ingredients.
Prepare omelette 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 in non-stick pan until hot enough to sizzle a drop of water. Add half the potatoes to hot pan and gently press into bottom of pan. Pour omelet over potatoes. Add remaining potatoes. Cover pan with tight lid, reduce heat to simmer. Cook for 20-30 minutes or until bottom of potatoes are golden brown and crisp, and potatoes are cooked.Invert pie onto serving plate. Cut into wedges, serve with slices of tomato and a spoonful of salsa.
** NOTE: To save time use frozen potatoes. Do not place frozen potatoes in water, partially thaw while preparing omelet ingredients, break apart clumps, follow remaining recipe directions.