Rustic potato and cheese omelette
- Peel the potatoes and cut into small dice. Put in a saucepan, cover with cold water and bring to the boil. Simmer for 1 minute and drain in a colander. Leave to steam dry. Meanwhile, finely dice the onion and fry gently in the olive oil in a medium to large frying pan until tender. Lift the onion out and set aside. Once the potatoes have steamed dry, add to the frying pan, adding a little more oil if needed. Sprinkle lightly with salt.
- Fry over a medium heat until the potatoes are tender and golden brown. Break the eggs into a large bowl and add the cream and cheese (cheddar, emmental, parmesan). Season lightly with salt and pepper and add the onion and fried potatoes. Mix together.
- Add the butter to the frying pan and put over a moderately high heat. When the butter is sizzling hot, add the egg and potato mixture to the pan. As soon as the egg at the edges of the pan starts to set, use a spatula to push the firm egg into the middle, and tilt the pan to allow the raw egg to pour onto the hot metal.
- Continue to do this until most of the egg has set, but still retains a soft shiny surface. Remove from the heat and cover the pan with a lid until ready to serve. Serve in wedges directly from the pan.