Potato Omelet

1 medium potato, peeled & diced
1/3 cup minced onion
2 tablespoons green pepper, diced
1 tablespoon butter or margarine
¼ cup ketchup (optional)
Salt and pepper to taste
4 eggs, lightly beaten

In large skillet sauté potato, onion, and green pepper in butter or margarine until tender and lightly browned. Stir in ketchup, salt, and pepper and cook 2 to 3 minutes more. Pour eggs into skillet, tilting pan so eggs flow evenly through and around potato mixture. Cook until set; loosen edges and fold in half. Slide onto serving dish.