Chive & Cheddar Omelette with Potatoes

Ingredients

• 500g new potatoes, halved
• 1 tbsp olive oil
• 20g unsalted butter
• 6 eggs
• 50ml lactose-free milk
• 100g mature cheddar, grated
• 2 tbsp chopped chives
• 75g baby spinach (optional)
• 150g cherry tomatoes, halved (optional)
• 2 tbsp sliced spring onion green tops
• ½ tsp smoked paprika (optional)
• sea salt and black pepper, to season
• Crusty sourdough toast, to serve
• Dressed leaves, to serve
• Crusty sourdough toast, to serve
• Dressed leaves, to serve

Method

1. Parboil the new potatoes in well-salted water for 10 minutes until just tender at the point of a knife, then drain and give them a good shake in the pan to roughen the edges — this is what gives you the proper crisp later.
2. Heat the olive oil and half the butter in a large frying pan over medium-high heat. Tip in the potatoes and fry, turning occasionally, until deeply golden and crisp on the outside with a fluffy centre, about 10–12 minutes. Season generously, then stir through the baby spinach at the end to wilt down in the residual heat if using.
3. Whisk the eggs with the lactose-free milk and a pinch of salt and pepper until smooth and pale. Stir through the chopped chives and most of the grated cheddar, holding back a small handful for finishing, so the omelette is cheesy all the way through.
4. Wipe the frying pan clean and melt the remaining butter over medium heat until it foams. Pour in half the egg mix and tilt the pan to spread it evenly, cooking gently until the edges are set and the centre is still glossy and slightly creamy, 2–3 minutes.
5. Scatter a little of the reserved cheddar over one half, fold the omelette over itself, then slide onto a warm plate. Repeat with the remaining egg mix for a second omelette, or pour it all in at once for a single large folded omelette to share.
6. Plate up the omelette alongside the crisp potatoes, scatter over the halved cherry tomatoes and spring onion tops, and dust with smoked paprika if using. Finish with a crack of black pepper and serve with crusty sourdough toast and a handful of dressed leaves.