Farmer's Skillet Omelet

Ingredients

• 8 large eggs
• 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch dice
• 1 large yellow onion, sliced
• 1 cup shredded Colby or cheddar cheese
• 4 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1/4 cup whole milk
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Before you cook

• Peel and dice the potatoes and rinse them in cold water, then dry them thoroughly on a towel.
• Slice the onion into thin half-moons.
• Beat the eggs with the milk, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Steps

1. Heat the oil in a 12-inch cast iron skillet over medium-high heat until it shimmers.
2. Add the potatoes in an even layer and season them with the remaining salt and pepper.
3. Cook the potatoes for 12 minutes, turning them every few minutes, until they are browned on several sides and tender when pierced.
4. Add 2 tablespoons of the butter and the sliced onion.
5. Cook for 8 minutes more, stirring, until the onion is soft and golden.
6. Lower the heat to medium-low and stir in the remaining 2 tablespoons of butter until it melts and coats the pan.
7. Pour the eggs evenly over the potatoes and let them set for 2 minutes without stirring.
8. Lift the edges with a spatula every minute or so, tipping the pan so the raw egg runs underneath, for about 6 minutes total.
9. Scatter the cheese over the top when only a thin film of egg is still wet.
10. Cover the skillet and cook for 3 minutes more, until the cheese melts and the center is set.
11. Sprinkle the parsley over the top and cut the omelet into wedges to serve.