Potato And Cheese Omelette

1. 1

   Melt the butter in a frying pan.

2. 2

   When hot, add potato and cook until golden-brown and crusty on all sides.

3. 3

   Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.

4. 4

   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.

5. 5

   Sprinkle generously with shredded cheese.

6. 6

   Let cook until golden-brown on bottom.

7. 7

   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!).

8. 8

   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.

9. 9

   Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).

* Per serving · 4 servings · Values may vary.

No additional tips available.