Herbies Spices Recipes

Potato Omelette, Auvergne-Sytle

Ingredients

At a glance

Vegetables & Vegetarian Dishes

Serves

2 medium-large potatoes

1 tablespoon butter

100g bacon or ham

5 large eggs

2 tablespoons vintage cheddar

Methods/steps

Peel the potatoes and cut into 1 cm cubes.
Melt the butter in a nonstick pan, add the potatoes and thyme and cook, stirring, for 2 minutes or until lightly browned.
Cover the pan and cook over very low heat for about 15 minutes, stirring occasionally, until they are tender.
Chop the ham or bacon into small pieces and stir in – cook for a further two minutes.
Beat the eggs with a fork or whisk, add salt and pepper.
Pour the eggs over the potatoes and stir briefly. Cover and cook the omelette over low heat for 3 minutes or until the bottom is just set.
Turn and cook the other side. Once it is turned, sprinkle the cheese over.
When the omelette is cooked, slide onto a plate and serve immediately.

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