Hearty Potato and Leek Open Omelette
Method
Serves two. Goes well with a crispy green salad.
1. Preheat grill.
2. Cut the leek in half first lengthways and then slice into thin strips, wash carefully in plenty of cold water, and drain and dry thoroughly. 3. Heat the oil in a small frying pan and add the diced potato. Cook over a low heat for about 10 minutes, stirring frequently.
4. When the potato is tender add the chopped leek and diced bacon to the pan. Stir well, cover and cook over a low heat for a further 5-8 minutes. 5. Break the eggs into a bowl. Season well with salt, freshly milled pepper and mixed herbs. Whisk lightly until just blended then pour the mixture over the contents of the pan.
6. Shake the pan and cook over a low heat until the underside of the omelette is cooked and lightly golden.
7. Transfer the pan to the grill and continue to cook gently until the egg on the surface is just set. Cut the omelette in half or quarters and serve on warmed plates.
Ingredients
4 large eggs
2 potatoes, peeled and diced
1 leek, trimmed
2 tablespoons oil
4 oz (110g) smoked streaky bacon, rinded and diced
Pinch of dried mixed herbs
Salt and freshly milled black pepper, to taste
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