Ingredients

6 Eggs 1 Potato 1 Onion 115g Mixed salad leaves;

Method

1. Bring a pan of salted water to the boil. Peel and finely chop the potato and boil for 5 minutes. Strain. 2. Peel and finely chop the onion and sweat in a frying pan in a good amount of olive oil until soft and translucent. 3. Add the cooked potato into the frying pan. 4. Crack the eggs into a mixing bowl, season with salt and black pepper and beat with a whisk. Add to the frying pan. 5. Place the frying pan in the oven at 140°c for 10 minutes or until golden brown and set. 6. Turn the omelette out of the pan and cut in quarters. 7. To serve, place the omelette onto plates and garnish with dressed salad leaves. Recipe by Will Holland, head chef at the Atlantic Hotel as featured in the Jersey Evening Post, Family Meals for a Fiver series, 4 February 2023