Potato and Bacon Omelette

Natasha Ignatiadis

Cook Time 15 mins

Servings 2

Ingredients

½ tbs. olive oil
½ tbs. butter
1 large or 2 small potatoes, diced
6-7 fresh eggs
4 rashers of bacon, diced
¼ cup cheddar
Salt and pepper

Method

Melt the butter with the oil in a 28cm non-stick pan over a medium heat. Add the diced potatoes and cook until golden brown. Now add the bacon and toss with the potatoes until crispy. Crack the eggs into a large bowl and season with salt and pepper. Gently whisk the eggs with a fork then pour into the pan.

With a wooden spoon bring in the sides of the omelette to the centre to allow the uncooked egg to be evenly distributed and to coat the entire base of the pan. Freshly grate the cheddar over the eggs and cook for a further minute.

Using an egg spatula, flip the omelette in half and place on a large plate. Serve immediately.