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Hash Brown Omelet with Ham & Wisconsin Sharp White Cheddar

1 medium russet (baking) potato (1/2 lb.), peeled, grated (1-1/2 cups)
1/4 cup finely chopped onion
1 large egg, beaten
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbsp. butter
1/2 cup (2 oz.) diced cooked ham
1/2 cup (2 oz.) Sargento Artisan Blend® Shredded Wisconsin Sharp White Cheddar Cheese

Combine potato, onion, egg, salt and pepper in a medium bowl; mix well. Melt butter in a 10-inch nonstick skillet over medium heat. Add potato mixture, spreading out to a single layer. Cook 4 minutes or until deep golden brown. Use a wide spatula to carefully flip potato over so browned side is up (or slide onto a plate and flip over back into skillet). Cook 3 minutes or until bottom begins to brown.
Spoon ham and cheese down center of potato mixture. Use spatula to fold omelet in half over filling. Reduce heat to low; cook 2 minutes or until filling is heated through and cheese is melted. Cut in half and transfer to 2 serving plates.