Crispy Potato Omelette Recipe

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SERVES:

1 (or 2 as a light meal)

Prep Time:

5 MINUTES

Cook Time:

10 MINUTES

Forget the usual fried egg routine — here, the potato does double duty as the base. Peeled straight into the pan in ribbons, it crisps up into a golden, lacy layer before the eggs go on top. From there it's a choose-your-own-adventure: cheese is non-negotiable, but spinach, onion, tomato, mushrooms or ham are all fair game. Fold it in half, and you've got a proper one-pan breakfast, lunch or light dinner with barely any washing up.

_INGREDIENTS:

1 potato
2 eggs
1 handful grated cheese
Salt and pepper
Olive oil, for frying
Any toppings you like — spinach, sliced onion, tomato, ham, mushrooms, etc.

_{INSTRUCTIONS:}

Heat a little olive oil in a large non-stick frying pan over medium heat.
Using a vegetable peeler, peel the potato directly into the pan in long strips, arranging them in a thin, even layer with slightly overlapping edges so there are no gaps.
Cook for a few minutes until the underside is golden and crispy, then carefully flip the potato layer over.
Crack the eggs on top and season with salt and pepper. Sprinkle over the grated cheese and add any other toppings you like.
Cook for 1–2 minutes, or until the eggs are cooked to your liking.
Fold the omelette in half to create a half-moon shape, cooking for another minute if needed, then slide onto a plate to serve.

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