Potato, tomato & spring onion oven omelette
Method
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Preheat oven to 180°C fan forced (200°C normal).
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Cook the potatoes in boiling water until just tender. Drain well and cut into chunks.
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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.
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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.
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Serve with a green salad on the side.
Ingredients
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6 chats (baby potatoes), scrubbed well
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melted butter
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4-5 spring (green) onions, finely chopped
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½ punnet cherry tomatoes, halved
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grated tasty cheese
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8 large eggs
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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.