Potato Omelette

This could be a more English version of the Spanish omelette, which is made with only potato and egg (and maybe some onion). Serves 2.

Ingredients:

3 eggs

2 medium potatoes

5 cherry tomatoes

Cheddar cheese

Oil for frying

Salt & pepper

Method:

Cut your potatoes into 1cm square pieces.

Put some oil in a pan and fry your potato pieces. It works best of you don't crowd the pan too much.

Once the potato is browned and cooked inside, you can remove these from the pan and rest them on paper towel to absorb extra oil.

Beat the eggs together and add a pinch of salt and pepper.

Turn down the heat to medium-low and pour the egg into the pan and put a lid on to speed up the cooking.

Once it's no longer very liquid at the top, I usually like to flip my omelette to make sure that it's going to cook well on both sides. However, for this recipe I don't flip it, because when I add the potato I want to it to sink into the omelette a little bit (since it's not completely cooked through yet).

Once the potato is added, continue to cook the omelette with a lid on until done. 

Add the tomatoes and the cheese on one half.

Fold the omelette over and serve topped with a little extra cheese.