• 175g Potatoes, cubed
  • 1tbsp Olive oil
  • 1 Onion, finely chopped
  • 1 Courgette, finely chopped
  • 4 Eggs
  • 1tbsp Water
  • A pinch of mixed herbs
  • 25g Frozen peas
  • 25g Sweetcorn
  • 50g Cheese, grated


  • STEP 1

    Boil the potatoes until just tender, drain.

  • STEP 2

    Heat the oil in a pan. Saute the onion for 5 minutes, or until soft.

  • STEP 3

    Then add the courgette and cook for another 3 minutes. Then add the peas and sweetcorn and cook for a further 5 minutes.

  • STEP 4

    Spread the potatoes evenly across the pan with the vegetables, and pour the egg mixture over. Cook for 5 minutes, or until the omelette is almost set. Meanwhile heat the grill.

  • STEP 5

    Remove pan from heat. Sprinkle half the cheese over the omelette, fold in half and sprinkle the remaining cheese on top. Then brown the top under the grill for about 2-3 minutes, or until golden brown.

  • STEP 6

    Cut into wedges and serve.

  • STEP 7

    This is a great vegetarian dish or add finely chopped chicken or turkey for a meat alternative.