Potato omelette

This variation of the Italian frittata is easy and quick to make but also super tasty.
 

Recipe from: 01 November 2010
Preparation time: 5 min
Cooking time: 15 min
 
 

Ingredients

 
  • 1
    medium (100g) potato - scrubbed
  • 15
    g
    butter or margarine
  • 50
    g
    mushrooms - wiped and sliced
  • 4
    eggs, beaten
  • Salt and pepper to taste
  • 15
    ml
    chopped chives
  • 50
    g
    cheddar cheese - grated
Servings: Change Serving
 
 

Method

 
Prick potato skin, place potato on turntable, microwave on 100% (High) power, 4 minutes. 

Allow to cool, skin and slice. Grease a pie-plate or oven proof dinner plate with butter.

Arrange potato slices on plate, top with mushrooms.

Beat together eggs and seasoning, add chives, pour over vegetables, microwave on 50% (Medium) power, 7 - 8 minutes.

Allow to stand one minute (centre will still be runny, but will set under griller).

Sprinkle with cheese, place under pre-heated griller a few minutes. 

Serve immediately with a salad for a delicious light lunch.

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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