Potato omlette
6 large organic free range eggs
300 g waxy potatoes
150g cooked ham (omit ham for a vegetarian potato omlette)
1 medium red onion
10 cherry tomatoes
2 cloves garlic
2 tablespoons olive oil
4 pinches of paprika or mild chiil powder
2 small pinches of cumin
10 basil leaves (torn)
1 teaspoon of lemon juice
sea salt (to taste)
freshly ground pepper (to taste)
pre heat oven to 190c/375f/gas mark 5, and place a saucepan of salted water to boil.
Cut your potato into dice, and add to a pan of salted boiling water, cook the potato till
tender but holding there shape.While potato is cooking finely chop the red onion, garlic,ham and tomatoes, and reserve until called for.
Lightly whisk the eggs,season and add torn basil leaves 2 pinches of paprika/chilli and 1 pinch of cumin. Reserve
Drain the potatoes in a colander and shake excess water until dry. Heat a 12"/30 cm saute pan or skillet with the olive oil until hot, place potato into hot oil and saute for 2 minutes, then season with salt and pepper, and 2 pinches of chili or paprika and 1 pinch of cumin. Saute for a further minute then add chopped onion, continue to saute until onion has softened, season and add garlic, saute for a further 2 minutes, then add ham, continue to saute until all ingredients in the pan are mixed then pour on seasoned egg mixture, continue to cook until bottom of omlette has set, transfer saute pan to a hot oven 190c/375f/gas mark 5, with the door left open so that the top sets, as soon as eggs are set it is ready.
Slide the omlette out whole on to a large plate, serve immediately.
6 large organic free range eggs
300 g waxy potatoes
150g cooked ham (omit ham for a vegetarian potato omlette)
1 medium red onion
10 cherry tomatoes
2 cloves garlic
2 tablespoons olive oil
4 pinches of paprika or mild chiil powder
2 small pinches of cumin
10 basil leaves (torn)
1 teaspoon of lemon juice
sea salt (to taste)
freshly ground pepper (to taste)
pre heat oven to 190c/375f/gas mark 5, and place a saucepan of salted water to boil.
Cut your potato into dice, and add to a pan of salted boiling water, cook the potato till
tender but holding there shape.While potato is cooking finely chop the red onion, garlic,ham and tomatoes, and reserve until called for.
Lightly whisk the eggs,season and add torn basil leaves 2 pinches of paprika/chilli and 1 pinch of cumin. Reserve
Drain the potatoes in a colander and shake excess water until dry. Heat a 12"/30 cm saute pan or skillet with the olive oil until hot, place potato into hot oil and saute for 2 minutes, then season with salt and pepper, and 2 pinches of chili or paprika and 1 pinch of cumin. Saute for a further minute then add chopped onion, continue to saute until onion has softened, season and add garlic, saute for a further 2 minutes, then add ham, continue to saute until all ingredients in the pan are mixed then pour on seasoned egg mixture, continue to cook until bottom of omlette has set, transfer saute pan to a hot oven 190c/375f/gas mark 5, with the door left open so that the top sets, as soon as eggs are set it is ready.
Slide the omlette out whole on to a large plate, serve immediately.
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