Ingredients (serves 2):
- 4 eggs
- 1 large white potato – peeled and finely sliced into discs
- 1 tomato – chopped into chunks
- Grated cheese
- 1 onion – cut into cubes
- 1 clove of garlic – finely sliced
- Salt and pepper
- Olive oil
Start by heating up a pan and adding in some olive oil along with the sliced potato and garlic. Cook on a low to medium heat until the potato is just cooked through, which should take 10-15 minutes. Make sure you turn the potato regularly to stop it burning. Just before the potato is cooked, throw in the onion for a few minutes.
In a large mixing bowl crack the four eggs and whisk lightly just until the yolks and whites combine. Season with salt and pepper. Add the tomatoes, cheese and the potato and onion mix and stir until evenly mixed.
Put the frying pan back onto a medium heat and pour half the mixture into the pan (I was using an 8″ pan). Cook until nearly all of the liquid on top of the omelette has disappeared. While it is cooking you should lightly shake it every now and then and also run a wooden spoon down the sides of the pan to stop it sticking. When the omelette is ready to turn over get a large plate and cover the pan with it. Turn the pan and the plate over at the same time. Hopefully you’ll have a now upturned omelette on the plate. Simply slide this back into the pan and finish cooking for a couple of minutes. Serve up straight away. A nice refreshing meal!
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