French Herb Omelets with New Potatoes

Place potatoes in a steamer basket over boiling water; cover and cook until tender, 15 to 20 minutes.

Meanwhile, for each omelet, whisk together
2 eggs, 2 teaspoons milk and 1/4 teaspoon salt. In an 8-inch nonstick skillet, melt 1 tablespoon butter over medium-low just until foaming. Add egg mixture. Stir eggs gently but continuously with a silicone spatula until you have small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook until just set and shiny, 30 to 60 seconds more. Sprinkle with 2 tablespoons herbs. With spatula, loosen
edge of omelet and roll it up. Transfer to a plate and sprinkle with pepper. Repeat for a second omelet.

Toss hot new potatoes in the remaining 2 tablespoons butter, 1/4 cup chopped fresh
herbs, 1/4 teaspoon salt and the pepper. Serve with omelets.