Hashbrown omelette

Ingredients:

• 8 large eggs
• 2 tablespoons extra-virgin olive oil
• 110 g thick slices of ham, diced
• 2 sweet peppers (1 red, 1 green), diced
• 1 onion, diced
• 2 tablespoons unsalted butter
• 3 cups frozen grated french fries (16 oz; do not defrost)
• 110 g smoked Gouda, grated (about 1.5 cups)
• 1 bunch green onions, chopped

Preparation:

1. Beat eggs in a large bowl until foamy.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the ham, bell pepper, onion, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 6 minutes; transfer to the bowl with the eggs.
3. Preheat oven to grill mode.
4. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen grated potatoes, spreading them into an even layer. Cook, pressing the potatoes into the bottom and up the sides of the skillet with a spatula, until golden brown on the bottom, about 6 minutes.
5. Pour the egg mixture over the potato crust. Transfer the skillet to the broiler and broil until the eggs are slightly set, 3 to 5 minutes. Sprinkle with cheese and most of the green onions, reserving 2 tablespoons for serving.
6. Continue cooking until the cheese is melted and the eggs are completely set, another 2 to 3 minutes.
7. Loosen the edge of the omelet with a spatula. Transfer to a serving platter and fold in half. Sprinkle with the remaining green onions.