• 4 medium potatoes
  • 4 or 5 eggs
  • Salt and pepper to taste
  • Directions

    Dice potatoes fairly small and fry until cooked and golden in the oil of your choice. Drain potatoes and put in bowl Beat eggs slightly with salt and pepper; stir into potatoes. Oil a small fairly heavy frying pan and heat. Pour in egg and potato mixture. Cook over medium heat, stirring a bit to allow more of the eggs to set. When there is still a bit of liquid egg left, slide the omelette out onto a plate. Oil the pan again and warm. In vert pan over the plate with omelette and flip it into the pan. uncooked side down. Continue to cook until it is done to your taste. Other season ings may be added according to taste—chopped spring onions, fines herbes, anything that you fancy.

    Serves 6 to 8

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