Potato and Tomato Omelette

This potato and tomato omelette recipe is perfect for dinner after a hectic day at the university and is ideal post-exercise.

In fact, it's an excellent choice for a weekday breakfast as well. It's healthy, satisfying, and exactly what you need to kickstart your day. I also enjoy mine as a lighter dinner accompanied by a salad. 

INGREDIENTS:

• 2 tablespoons butter

• 1 small onion

• 150 gr cooked small potatoes (sliced)

• 6 cherry tomatoes (sliced)

• 3 - 4 eggs

• 4 tablespoons milk

• pepper and salt (to personal taste)

• sprinkle of chill flakes

• 20 gr cheese (I used cheddar - use as much as you like)

INSTRUCTIONS:

• Melt the 1 tablespoon butter in a skillet or oven-proof pan.

• Slice the onion and fry it until softened and browning at the edges.

• Add the potatoes and cook for a couple of minutes.

• Throw in the tomatoes and cook for a further minute.

• Whisk the eggs and milk together. Add the seasoning and chilli flakes and give it a good stir.

• Add the remaining butter to the pan, and allow it to melt.

• Pour the liquid over the onion, tomatoes and potatoes.

• Cook on a medium heat and continue to push the sides of the omelette down (I used a silicone spatula) so that uncooked egg can run to the edges and cook (you might need to tilt the pan to do this).

• When the outside of the omelette is fairly solid, and most of the liquid on top has disappeared, sprinkle with the cheese and place the lit of the pan until the top is also cooked

• if you have the courage, lift the cover after 2 minutes and attempt to flip the omelet

• Serve with a crisp salad

Thea's notes:
1. Your omelete may not have the perfect shape at the first time but trust me, practice makes perfect :)

CREATIVE VARIATIONS TO TRY:
Because omelettes are so incredibly adaptable, you can easily swap ingredients based on what’s sitting in your fridge. Here are a few tasty flavor combinations that work beautifully with this cooking method:

The Mediterranean: Swap the cheddar for crumbled feta cheese, and toss in some black olives, diced bell peppers, and fresh spinach alongside the tomatoes. Top with a sprinkle of dried oregano before popping it under the grill.
The Full English: Turn it into a hearty breakfast bake by adding chopped cooked bacon or sausage, sliced mushrooms, and a spoonful of baked beans tucked into the egg mixture.
The Green Garden: Keep it fresh and vibrant by using peas, sliced courgette (zucchini), and spring onions. Stir a dollop of pesto into your egg and milk mixture before pouring it into the pan, and top with goats’ cheese or mozzarella.
The Spicy Tex-Mex: Keep the potatoes, but swap the red onion for spring onions, and add sweetcorn and diced jalapeños. Top with pepper jack cheese, and serve with a dollop of sour cream and salsa on top.
The Leftover Roast: If you have leftover roast chicken, beef, or pork from Sunday dinner, shred it and toss it in with the potatoes. It warms through beautifully and makes the omelette feel like a completely new, substantial meal.