1/4 c. chopped onion
1/4 c. butter
2 med. potatoes, peeled and finely chopped (2 c.)
1 tsp. water
6 (farm fresh) eggs
2 tbsp. milk
1 c. diced fully cooked ham

In a 10-inch skillet, cook onion in butter until tender. Add potatoes, water, and 1/4 teaspoon salt. Cover and cook over medium heat about 10 minutes or until potatoes are tender, stirring occasionally.

Beat together eggs, milk, 1/4 teaspoon salt, and dash of pepper; stir in ham. Pour over potato mixture. Cook without stirring until mixture begins to set on the bottom and around edges. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat about 4 minutes or until eggs are cooked throughout but still glossy and moist. Serve immediately. Makes 4 servings.