Instructions: Chop ham and potatoes into small dice. Finely chop the onion.

Heat the butter in a fry pan large enough to hold all the ingredients; add onion, cook for 2 minutes, then add diced ham and potatoes and cook until the mixture is lightly browned.

Beat the eggs lightly with the milk, season with herbs, salt and pepper.

Pour over the beaten eggs and cook over a medium heat until the omelet is just set. Lift the omelet with a fork as it cooks to allow raw egg liquid on the top to cook through. Serve immediately.

Serves 4.

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