Potato and Tomato Omelette
Ingredients
- 40g (3 tbs) butter
- 1 medium red onion
- 250g (8½ oz) cooked small potatoes (sliced)
- 6 small tomatoes (cherry or plum - sliced)
- 3 small eggs
- 100ml (¼ cup + 3 tbsp) milk
- pepper and salt (to taste)
- sprinkle of chill flakes
- 40g (⅓ cup) cheese (I used cheddar - use as much as you like)
Instructions
- Melt 30g (2 tbs) of the butter in a skillet or oven proof pan.
- Slice the onion and fry it until softened and browning at the edges.
- Add the potatoes and cook for a couple of minutes.
- Throw in the tomatoes and cook for a further minute.
- Whisk the eggs and milk together. Add the seasoning and chilli flakes and give it a good stir.
- Add the remaining butter to the pan, and allow it to melt.
- Pour the liquid over the onion, tomatoes and potatoes.
- Cook on a moderate heat and continue to push the sides of the omelette down (I used a silicone spatula) so that uncooked egg can run to the edges and cook (you might need to tilt the pan to do this).
- Heat the grill (see notes).
- When the outside of the omelette is fairly solid, and most of the liquid on top has disappeared, sprinkle with the cheese and place until the grill (broil) until the top is golden. Serve with a crisp salad, or enjoy as breakfast or brunch.
Notes
Disclaimer: I have converted grams to cups/ounces using online converters. Although I have no reason to believe they are inaccurate, please be aware that as I have not made the recipe with these measurements, results cannot be totally guaranteed.
When I say grill, this is what us Brits call cooking at the very top of the oven (you may refer to it as broiling).