Omelette with Potato and Onion

• 5 tbspolive oil, 4 tbsp for the omelette and 1 tbsp for the salad
• 600gpotatoes, peeled and sliced 3mm thick
• 1large onion, thinly sliced
• 8eggs
• fine salt
• black pepper
• 4tomatoes, cut into chunks
• 1/2cucumber, halved lengthways and sliced
• 1 tbspred wine vinegar
• 240 gcrusty white bread, sliced

Method

1. 1Heat 4 tbsp olive oil in a 24 cm non-stick frying pan over medium-low heat. Add the potatoes and onion with a little salt, cover and cook for 18–20 minutes, turning regularly, until the potatoes are completely tender without browning.
2. 2Beat the eggs with a little salt and black pepper. Tip the potatoes, onion and all the cooking oil into the eggs. Leave for 3 minutes so the potatoes absorb some egg.
3. 3Return the coated pan to medium heat. Pour in the egg mixture and scrape in all the oil from the bowl. Level gently and cook for 6 minutes until the edges set and the centre is still soft. Loosen the edges with a spatula.
4. 4Put a large plate over the pan, hold it firmly and flip the omelette onto the plate. Slide it back into the pan browned side up and cook for 3 minutes until just set in the centre; it should still give a little when pressed.
5. 5Slide onto a board and leave for 3 minutes until it firms up enough to cut cleanly into wedges. Meanwhile toss the tomatoes and cucumber with the vinegar, the last tablespoon of olive oil and a pinch of salt.
6. 6Cut the omelette into wedges and serve warm with the salad and the bread to mop up the tomato juices.

Per serving

kcal

644

protein

25.3g

fibre

7.5g

carbs

71g

fat

30.1g