Peel potatoes and cook them in one of two ways:
Either grate potatoes, pat them dry with paper towels so that when you cook them they will be crispy and then fry them in 2 Tbsp melted butter on medium heat, turning to brown evenly on both sides. Or, cut potatoes in quarters and thoroughly cook in boiling water. (Or, if you have time, cook on low simmer for one to three hours.) When done, drain and fry them in 2 Tbsp melted butter on medium heat, turning to brown evenly on both sides.
Break eggs into a bowl and add 2 Tbsp milk.
Beat eggs and milk together and then add cheese.
Add salt to taste.
When potatoes are done, pour eggs into the frying pan to cover them.
Bake the omelet in the oven for about 20 minutes.
SOME TIPS AND COMMENTS
When cooking starches like potato and squash, it is best to boil them for one to three hours to break down starch fibers. If the starch molecules are not broken down, they may block capillaries. If you have digestive problems we recommend initially avoiding vegetables with the exception of raw carrots. When your digestive problems resolve, you can begin adding veggies to your diet. Raw carrots are an exception because they are an antifungal agent. They are like a natural antibiotic because they may lower bacteria by absorbing it. They may also absorb excess estrogen and provide fiber.
Make a raw carrot salad your main salad.
Add cooked mushrooms and other vegetables or meats if desired. Mushrooms are a wonderful source of fiber as well as being antifungal like carrots.
Serve with fruit or fruit juice and coffee.
The omelet is best consumed when freshly made but can be stored in the refrigerator and heated up or served cold.