Leek and Potato Omelette

Jan 31 2008 By The Journal

(Serves one)

Forget Spanish omlette, this leek and potato version is British all the way and really simple to make.

Ingredients
100g (4oz) potatoes, peeled and cubed
1 small leek, trimmed, washed and chopped
2 eggs
2tbsps semi-skimmed milk
1tsp chopped chives
1tbsp olive oil
Freshly milled black pepper
 
Method
Boil the potato cubes in a pan of water for 5 minutes, then add the leek and cook for a further 3 minutes, until just tender. Drain well.

Beat together the eggs, milk and chives.

Heat the oil in a 20cm (8 inch) non-stick frying-pan and arrange the leek and potato over the base. Pour the egg mixture over the top and cook over a medium heat until the edges of the egg mixture start to set.

Pre-heat the grill to a medium heat. Place the pan under the grill to set and finish cooking the top of the omelette.

Remove from under the grill and leave to stand for a minute before carefully turning out on to a warmed serving plate and cutting into wedges to serve.

* If possible use a pan with a metal handle, but remember this will get hot under the grill! If you don’t have a metal handled pan, wrap the pan handle with several layers of tin foil. Don’t forget to use an oven glove.