Ingredients
- 2 tbsp of rapeseed or olive oil
- ¾ lb (350 g) of new potatoes
- 7 medium sized eggs
- Handful of green beans, topped, tailed and rinsed
- bunch of spring onions
- 1 pinch of freshly ground salt and black pepper
- ½ tsp of cayenne pepper
- ¼ lb (110 g) of grated mature cheddar cheese
How to Make It
- Clean and cut potatoes into cubes. Place in a pan, cover with water, and bring to boil, then simmer on a lower heat for about 5 minutes.
- Cut off the ends of the rinsed green beans and set aside then cut into roughly 3 cm pieces. Now add to the potatoes and boil for a further 5-6 minutes on a medium heat. When cooked, drain veg really well and set aside.
- Now lightly beat the eggs together, add cayenne pepper and season with salt and ground black pepper. Preheat the grill to medium-high heat.
- Heat the oil in a medium sized non-stick frying pan over a medium heat. Add the spring onions and fry lightly for 4-5 minutes, until soft.
- Add the potato and green beans and stir with the spring onions, making sure that all ingredients are scattered evenly around the pan.
- Now pour in the beaten eggs. It’s important not to move the egg around, just maintain a medium heat and let the mixture set slowly. After around 5 minutes, the top of the omelette will still be wet, but the base will be cooked.
- Finally, sprinkle the grated cheese over the top, then put the omelette under the grill in the pan for 4-5 minutes. Cook thoroughly until golden brown on top. Now place on a heat proof surface and cool for at least 10 minutes prior to slicing and serving. I never serve this meal hot from the pan. It is best served warm or cold.
