Farmer's Omelet

2 tablespoons butter
2 cup diced, uncooked potatoes
1/4 cup onion, finely chopped
1 cup diced ham
1/4 cup chopped fresh parsley optional
6 eggs
1/2 teaspoon salt
1 pepper to taste
2 tablespoon milk
1/2 cup shredded Colby, or cheddar or brick cheese

Melt butter in a 10 inch nonstick fry pan.  Add potatoes and onion,
cover and cook over medium heat for 20 minutes, stirring now and
then to brown evenly OR until potatoes are tender and golden brown.
Add ham; heat through, then sprinkle with parsley (if using) Beat
eggs, milk, salt and pepper together in a bowl.  Pour over the
potato mixture.  Cover pan and cook 10 minutes OR until eggs are
almost set. Uncover pan and check often and with a spatula, lift
around edge of eggs and allow egg mixture to run under omelet during
cooking.  Sprinkle with cheese.  Cover and cook until cheese melts.
Cut into wedges and serve.