Ingredients (serves 1):
- 3 eggs
- 1 medium potato – sliced thinly
- Some grated cheese
- 6-10 cherry tomatoes – halved
- 1 or 2 cloves of garlic
- A dozen or so slices of pepperoni – halved
- Dash of milk
- Salt and pepper
- Fresh salad leaves
Start by frying the potato slices in a little olive oil and the garlic on a low heat. Depending on how thinly you sliced the potatoes this may take up 15 minutes, but it’s worth the wait! Turn the potatoes over every now and then until they’re just going golden brown. Once cooked remove the pan from the heat.
In a large mixing bowl crack 3 eggs and whisk together with the cheese. Add a splash of milk before adding the tomatoes, pepperoni and potatoes from the pan. Mix everything together well with a fork and then season well with salt and pepper.
Heat the pan up again and pour the mixture in. Stir the ingredients around so that they’re evenly distributed. While the omelette is cooking, use a wooden spoon/spatula to lightly push the edge of it down all around the perimeter. Cook on a medium heat until just brown underneath – you can normally tell it’s nearly done by either the smell or when it’s becoming less liquidy on the top. When you’re ready to turn over the omelette to finish cooking it take a plate and hold it oven the pan while you tip both of them over at the same time. This will leave you with the upturned omelette on the plate, which you can simply slide back into the pan to finish off cooking. Continue cooking for a further few minutes until done.
It’s upto you whether you fold the omelette over at the end, but I did it as I needed the space on the plate for some salad. I dressed the salad simply with some nice balsamic. Enjoy!
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