Potato and onion omelette

Like the majority of the British public, I am a massive fan of the BBC sitcom Gavin and Stacey. Also like the majority of the British public, I regularly mourn the fact that there are no plans for a new series in the pipeline. The only place I can find solace is in the favourite food of Stacey’s mum Gwen – in a thick, fat, generously stuffed omelette.

Now, as a vegetarian, I may be biased, but to me there’s nothing better than an omelette full of soft, crumbly potatoes and sweet, caramelised onions. However, this omelette is also exceptionally tasty when topped with a handful of cheddar, or (I’d imagine) a sprinkling of crispy bacon or pancetta. This is a basic recipe that can be adapted to your own weird and wonderful tastes, but make sure you leave enough room for the beauty of the original flavours to shine through.

3 large free-range eggs
300g diced potato
1/2 a red onion, sliced
1 tbsp olive oil
Salt and pepper

Add the diced potato to a pan of boiling water and par-boil for around 5 minutes, until soft.
Drizzle olive oil into a small frying pan over a medium heat, and add drained potato to hot pan.
Fry the potato for an additional 5-7 minutes, turning regularly until all sides are golden.
Add the red onion, and cook until soft and translucent.
Whisk the eggs with the salt and pepper, and pour into the frying pan around the potatoes and onions.
Whilst the eggs are cooking, turn on your grill.
Once the majority of the omelette is cooked through, place the omelette under the grill until the surface is crisp and the inside is fluffy and light.
Serve with salad and a handsome dollop of ketchup.

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