• 400g new potatoes, scrubbed and cut into 5mm slices
  • 150g frozen peas
  • 4 tbsp vegetable oil
  • 1 large onion, halved and thinly sliced
  • 2 large garlic cloves, crushed
  • 6 large eggs
  • 4 tbsp chopped fresh parsley
  • 200g lean cooked ham, about 5mm thick, chopped
  • 6 cherry tomatoes, quartered


Bring a large pan of lightly salted water to the boil. Add the potatoes and peas and return to the boil.

Reduce the heat and simmer for 3 minutes or until the potatoes are just beginning to soften.

Drain and set aside. Heat 2 tbsp of the oil in a 25cm frying pan with a flameproof handle.

When the oil is hot, reduce the heat to medium, add the onion and cook for 2 minutes.

Add the garlic and continue cooking for a further 2–3 minutes until the onion is soft, but not brown.

Add the potatoes and peas to the pan and continue frying, stirring, for 5 minutes or until the potatoes are tender.

Remove the pan from the heat. In a large bowl, lightly beat the eggs with the parsley and a little black pepper, then stir in the ham, the potato, onion and pea mixture and the tomatoes.

Place the frying pan back over a medium heat, add the remaining oil and swirl it around.

When the oil is hot, pour in the egg mixture, spreading it out evenly.

Cook the omelette for 5–7 minutes on a low heat, shaking the pan frequently, until the base is set.

Use a spatula to loosen and lift the edges of the omelette, allowing the uncooked egg mixture to run underneath.

Meanwhile preheat the grill to medium.

Place the pan under the grill and continue cooking the omelette for 5 minutes until it is golden brown and set.

Pierce the top with a knife to make sure it is cooked all the way through.

Slide the omelette out of the pan onto a board and leave to cool for 2–3 minutes.

Serve cut into wedges.

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