Ingredient:
3 tbsp olive oil
2 large potatoes, diced
2 large onions, chopped
6 eggs
Salt and black pepper
1 tbsp chopped parsley
Method:
Heat the oil in a frying pan, add the potatoes and onions, and stir until coated with the oil. Cook gently for about 10 minutes until golden brown. Pour the excess oil from the pan.
Break the eggs into a bowl, season with salt and pepper, and beat with a fork.
Pour the eggs into the pan, and mix with the vegetables. Cook for about 10 minutes until the eggs are almost set, then brown the top of the omelette under a hot grill for 1-2 minutes.
Slide the omelette on to a warmed plate, and cut into quarters. Sprinkle with chopped parsley and serve warm or cold.
Mixed Bean Omelette
Lightly cook 60 (2 oz) French beans and 125 g (4 oz) shelled broad beans. Add to the pan in step 3, when mixing the potatoes and onions with the eggs.
3 tbsp olive oil
2 large potatoes, diced
2 large onions, chopped
6 eggs
Salt and black pepper
1 tbsp chopped parsley
Method:
Heat the oil in a frying pan, add the potatoes and onions, and stir until coated with the oil. Cook gently for about 10 minutes until golden brown. Pour the excess oil from the pan.
Break the eggs into a bowl, season with salt and pepper, and beat with a fork.
Pour the eggs into the pan, and mix with the vegetables. Cook for about 10 minutes until the eggs are almost set, then brown the top of the omelette under a hot grill for 1-2 minutes.
Slide the omelette on to a warmed plate, and cut into quarters. Sprinkle with chopped parsley and serve warm or cold.
Mixed Bean Omelette
Lightly cook 60 (2 oz) French beans and 125 g (4 oz) shelled broad beans. Add to the pan in step 3, when mixing the potatoes and onions with the eggs.
