2 Idaho potatoes, about 3/4 lb.
3 tbsp. peanuts, vegetable or corn oil
Salt & freshly ground pepper to taste
1/2 c. halved, very thinly sliced onion
1 c. cooked ham, cut into 1/2" dice
4 tsp. butter
10 eggs
2 tbsp. finely chopped parsley
1 tsp. finely chopped tarragon
2 tsp. finely chopped chives

1. Peel the potatoes and slice them as thinly as possible. Drop into cold water to prevent discoloration. Drain and pat dry.

2. Heat a skillet and add the oil. When it is very hot, add the potatoes. Do not break the slices. Sprinkle with salt and pepper.

3. Cook, making sure the potatoes do not stick. Brown well about 10 minutes and add the onions. Continue cooking about 1 minute. Add the ham and dot with 3 teaspoons of butter. Shake skillet and gently turn over ingredients so that they cook evenly.

4. Beat the eggs with a wire whisk. Add salt, pepper and herbs. Pour the eggs over the ham and potato mixture.

5. Gently stir the mixture from the bottom, allowing the egg mixture to flow to the bottom. Cook over high heat. Lift up the edges of the omelet and let the remaining butter flow beneath the omelet. Shake the skillet to make certain the omelet is loose.

6. Invert a large plate over the skillet and quickly invert the skillet, letting the omelet fall into the plate. This omelet is best served hot, but it is also delicious at room temperature. Also good with crab meat. Yield 4 servings.