'What's in The Fridge?' Omelette 

• 1½ tablesp. olive oil
• 4-6 potatoes, peeled and diced
• 1 onion, chopped or 1 tablesp. caramelised onions
• 2 cloves garlic, chopped
• 8 Q eggs, beaten with
• 2 tablesp. freshly grated
• low fat cheddar cheese
• A little salt and freshly ground black pepper
  

• 4 red onions, peeled and sliced into 1cm rings
• A little oil and a knob of butter
• 1 teasp. brown sugar
• 1 tablesp. wine vinegar
  
  

Heat a little oil and butter in a heavy based saucepan and sauté the onions over a medium heat, until softened.  This will take about 20 minutes.  Add the sugar and wine vinegar and continue to cook for another five minutes.  Season to taste with a little salt.

Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown.  Add the onion and continue to cook until the onion is just golden, then add the garlic.

When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base.  Place a plate over the pan, carefully turn the omelette onto the plate then slide back into the pan to cook the other side.  To serve, sprinkle with parsley and cut into wedges.

Note: you can add other ingredients, whatever is available – chopped bacon, scallions, tomatoes, mushrooms.  A spoonful of caramelised onions works really well.  You can of course use up cooked potatoes but the flavour is much better if you start out with raw potatoes. 

To serve, sprinkle with parsley and cut into wedges.

You can add other ingredients, whatever is available – chopped bacon, scallions, tomatoes, mushrooms. The Italians like to add courgettes. You can of course use up cooked potatoes but the flavour is much better if you start out with uncooked potatoes.