Helpful Tips
Storage
- Best eaten fresh — the potato loses its crispness as it sits.
- Not suitable for freezing.
Substitutions
- Cheese: mozzarella or gruyère both melt well as alternatives to cheddar.
- Dairy-free: skip the cheese or use a dairy-free melting alternative.
Serving Suggestions
Serve with a simple green salad or halved cherry tomatoes on the side.
Directions
- Peel the potatoes and slice thinly on a mandolin at approximately 2mm
- Heat a 26–28cm non-stick pan over medium heat and add olive oil, swirling to coat the base evenly.
- Layer the potato slices into the pan in overlapping circles or rows, covering the entire base with slight overlap so they fuse together as they cook. Season with a pinch of salt and pepper.
- Cook undisturbed for 6–8 minutes until the base is deep golden and the slices have fused into a single cohesive layer. Lift an edge with a spatula to check — it should release cleanly and hold together.
- Season the beaten eggs with salt and pepper, then pour evenly over the potato base. Reduce heat to medium-low and cook for 2–3 minutes until the eggs are mostly set on top.
- Scatter the cheese over one half of the omelette, then add any fillings on top. Keep the layer thin so it folds without splitting.
- Using a wide spatula, fold the plain half over the filled side and press gently. Cook for a further 1–2 minutes until the cheese has melted and the omelette holds its shape.
- Slide onto a plate and serve immediately.
Nutritional Information
( per serving, based on 1 )
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 28 g |
| Carbohydrates | 42 g |
| Fat | 24 g |
| Fibre | 4 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Watch How to Make It
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