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Potato, tomato & spring onion oven omelette

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Cook the potatoes in boiling water until just tender. Drain well and cut into chunks.
  • Then toss the potatoes with the spring onions and tomatoes in a gratin (or any large ovenproof) dish and top with quite a bit of grated cheese.
  • Whisk the eggs with the cream until well blended. Then carefully pour over the cheese, sprinkle a little more grated cheese on top and cook in the oven for about 15-20 mins until risen and set.
  • Serve with a green salad on the side.

Ingredients

  • 6 chats (baby potatoes), scrubbed well
  • melted butter
  • 4-5 spring (green) onions, finely chopped
  • ½ punnet cherry tomatoes, halved
  • grated tasty cheese
  • 8 large eggs
  • a good slurp of cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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