Potato and Broad Bean Omlet
- Serves: 1
- Preparation time: 5-10 minutes
- Cooking time: 20 minutes
- Note: This recipe uses half a tin of potatoes, and the other half won't keep for more than a day or two in the fridge and won't freeze well. So you might have to eat this two days in a row, or use them to make cheese and potato cakes.
- 1 egg
- Half a 540g tin of potatoes, drained (about 170g drained)
- Half a 300g tin of broad beans, drained and rinsed (about 100g when drained)
- 1 teaspoon of oil for frying
- Whisk the egg so that it is well mixed.
- Slice the potatoes and stir them into the egg.
- Stir the broad beans into the potato and egg.
- Heat the oil in a frying pan, the oil needs to be very hot.
- Pour the egg mixture into the pan and spread it out to an even thickness.
- Cover with a lid and let it cook on a medium heat until the top is firm, this usually takes about 15 minutes.
- Turn the omlet over using a plate, as follows:
- Put a plate on the top of the pan, top side down.
- With one hand on the bottom of the plate to hold it in place, flip the pan and plate so that the pan (and omlet) are now on top of the plate.
- Put the pan back on the heat and slide the omlet back into the pan.
- Put the lid back on and let it cook for a further 2-3 minutes so that the other side is nicely browned.