A filling omelette that is easy to make, ready in just under thirty minutes. You can add a different type of cheese, if preferred. Make sure your pan can fit in the grill, or move the shelf so it sits on the bottom.
150 people made this
60g grated Parmesan cheese
1 teaspoon salt
pepper to taste
1/2 tablespoon sweet chilli sauce (optional)
2 teaspoons olive oil
1 small onion, chopped
1 medium potato, cooked, halved and thinly sliced
Method Prep:8min › Cook:15min › Ready in:23min
Break eggs into medium bowl or measuring jug. Beat until well combined. Add cheese, salt, pepper and chilli sauce if adding. Mix.
Heat up frying pan to medium. Add oil and onion, cook until almost golden and add potato. Cook for 3 minutes.
Make sure the potato and onion are spread evenly over pan and gently pour the omelette mix into pan and leave for 5-10 minutes. Keep checking that the bottom doesn't burn.
Turn on grill to medium. When omelette is half cooked (you wiggle the pan and not too much egg slides on the top), turn off heat and place pan under grill.
Check often until the top is golden brown, it should only be a couple of minutes.
Remove from grill and cut to desired size portions. Serve with salt, pepper and chilli sauce.