Ingredients
1tspolive oil
1tbsponion,minced
¼cuppotatoes,finely diced, from 1 small red or yellow potato
¼cupcorned beef,finely diced
pinchsalt
1tspunsalted butter
2large eggs
2tbspmilk
2tbspParmesan Cheese,grated
pinchsalt and pepper
parsley,fresh garnish
Preparation
Warm the oil over medium heat, then add the potatoes and onions. Cook until the onions are translucent and the potatoes are cooked through for 5 to 7 minutes.
Add the corned beef and a few pinches of salt, and cook until warmed through. Taste and add more salt if needed.
Return skillet to medium heat and melt butter. Once butter is melted swirl it around so it coats the pan.
In a medium bowl, add the eggs and milk. Beat until well combined. Pour the scrambled eggs into the pan with the butter.
When eggs start to set, use a small spatula to push the cooked egg into the center, tilting the pan at the same time, allowing the uncooked egg to flow to the outside of the skillet.
Repeat until the eggs are almost all cooked.
Add the crisped corn beef hash to one side of the omelet along with grated Parmesan cheese and a pinch of salt and pepper.
Fold the top of the omelet over the filling and cook for another 15 seconds. Carefully flip the omelet over.
Slide the omelet out onto a plate and garnish it with parsley. Eat immediately.
