This fabulous omelette is packed full of flavours. It’s superb hot or cold, and great as a snack, picnic item or light supper. Serve it with Sizzled Tomatoes: the tomato dressing adds a wonderful tang that complements the rich combination of eggs and soft cheese.
Ingredients
- 6 tbsp olive oil
- 3 oz (85 g) baby spinach
- 9 oz (250 g) waxy potatoes, such as Charlotte, peeled and sliced into very thin discs
- 2 large onions, thinly sliced
- 1 large pinch sea salt
- 6 eggs
- ½ nutmeg, freshly grated
- 4½ oz (125 g) Cashel Blue or other blue cheese
- 3 spring onions, thinly sliced on the diagonal
How to Make It
- Heat 1 tablespoon of the oil in a small frying pan and quickly cook the spinach. Cool and press in a tea towel to remove the excess water. Set aside.
- Heat the remaining oil in a large heavy-based frying pan over a medium heat. Add the potatoes and fry for 3 minutes.
- Add the onions, sprinkle with the salt, cover and cook for 15 minutes or until soft, stirring from time to time.
- Crack the eggs into a bowl. Sprinkle in the nutmeg and beat well.
- Tip the onion and potato mix into the beaten eggs and mix well. Crumble in the cheese, add the spinach and spring onions, and stir gently to combine.
- Pour the mixture back into the pan and cook over a gentle heat until it begins to set. Shake the pan from time to time so that the omelette does not stick to the base.
- Remove from the heat and turn the omelette over by putting a plate on top of the pan, then carefully turn the pan upside-down so that the omelette lands on the plate. Slide it back into the pan and cook it for only a few minutes more, until it looks firm but is still slightly moist inside.
- Remove from the heat, rest for a few minutes, then slide it onto a large, clean serving plate.
