HOW TO MAKE PERFECT OMELETTE RECIPES

Steps:

• 1. Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
  2. Place a small non-stick frying pan on a low heat to warm up.
  3. Grate the cheese onto a board and set aside.
  4. Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
  5. Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
  6. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
  7. Using a spatula, ease around the edges of the omelette, then fold it over in half.
  8. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.
  9. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

Steps:

• Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
• Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.
• Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
• Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
• Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.