Potato and Cheese Omelette

Recipe by evelynathens
READY IN: 15mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium cooked potato, cut into large cubes (can be leftover boiled, baked or nuked)
  • 12
    cup of grated cheese (I like a combo of cheddar/gouda/edam, but you can use just one kind)
  • 2 -3
    eggs (depending on how hungry you are)
  • 1
    tablespoon butter (or 1 tblsp olive oil)
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DIRECTIONS

  • Melt the butter in a frying pan.
  • When hot, add potato and cook until golden-brown and crusty on all sides.
  • Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.
  • Lower heat of stove, add eggs to pan and give them a good stir, a couple of times, bringing up cooked eggs from bottom, but redistributing uncooked eggs and potatoes.
  • Sprinkle generously with shredded cheese.
  • Let cook until golden-brown on bottom.
  • Run spatula down center, and carefully fold one half over the other creating a half-moon (sometimes you don't get a perfect half-moon, but it still tastes good anyway!).
  • Turn off heat and let omelette sit in pan for 30 seconds to a minute (depending on how well you want your eggs done) and then carefully turn over and allow 30 more seconds.
  • Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).
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