Heat cooking oil in a pan over medium-high heat.

Add frozen hash brown potatoes and cook until light brown, then remove and drain on paper towels.

Slice or cube the Vidalia onion and place in a microwaveable dish with butter.

Microwave for 6-7 minutes, or until translucent, checking every minute.

In a bowl, whisk together eggs, milk, and salt.

Spray a pan (approx. 3qt) with cooking spray.

Combine the cooked hash browns, onions, and ham in the pan.

Pour the egg mixture over the ingredients in the pan.

Cook over low-medium heat, covered, until the eggs have thickened.

Flip the tortilla onto a plate and then back into the pan to cook the other side until golden brown.

Garnish with parsley or cilantro.