Chive & Cheddar Omelette with Potatoes

• 500 gnew potatoes, halved
• 1 tbspolive oil
• 20 gunsalted butter
• 6eggs
• 50 mllactose-free milk
• 100 gmature cheddar, grated
• 2 tbspchopped chives
• 75 gbaby spinach (optional) (optional)
• 150 gcherry tomatoes, halved (optional) (optional)
• 2 tbspsliced spring onion green tops
• ½ tspsmoked paprika (optional) (optional)
• sea salt and black pepper, to season
• 200 gmixed leaves, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)

Method

1. 1Parboil 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. 2Heat 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. 3Whisk 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. 4Transfer the cooked potatoes to a warm covered dish, then 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. 5Scatter 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. 6Cut each of the two omelettes in half to make four portions. Serve with the crisp potatoes and spring onion tops, adding cherry tomatoes and smoked paprika only if using.

Per serving

kcal

398

protein

20.4g

fibre

2.4g

carbs

21.8g

fat

25.4g