Ingredients
Directions
Heat a large nonstick skillet over medium heat.
Once the pan is hot, add the butter, oil, and diced potatoes.
Brown the potatoes, stirring periodically, until tender.
Remove the potatoes, draining on paper towels, taking care to leave as much fat in the pan as possible.
Add the diced ham and allow to brown a bit, then mix in the leeks and sauté until tender.
Add the potatoes to the pan and toss to combine. Remove the ham mixture from the pan, reserving as much fat as possible in the pan.
Spray the pan with pan release, then add the whipped eggs.
Once the bottom has just set, use a rubber spatula to lift the edges of the eggs, tipping the pan to pour the uncooked eggs underneath.
When the egg is mostly set, add the ham and vegetable mixture and cheese to one half of the omelet.
Gently fold the uncovered half over the filling and cook for about 2 minutes.
Flip the omelet and cook for another minute or two.
Transfer the omelet to a platter and cut in half. Garnish with fresh chives and serve hot.
