New potato, smoked garlic and cheddar omelette
- May 2020
- Serves 4-6
- Hands-on time 40 min, plus resting
This ultra rich and gooey new potato omelette makes fantastic fare for the weekend. There are a couple of extra (but important) stages that really make it standout from your average frittata. Serve with a green salad or spring vegetables for lunch.
This recipe is from Gill Meller’s cookbook, ROOT STEM LEAF FLOWER: How to Cook with Vegetables and Other Plants (Quadrille £27).
- Vegetarian recipes
- 19.2g (5.6g saturated)
- 15.9g (2.7g sugars)
- 6 medium British free-range eggs
- 300ml extra-virgin olive oil
- 1 onion, thinly sliced
- 500g new potatoes, cut into 2-3mm slices
- 4 smoked garlic cloves, thinly sliced (see tip)
- 1 tsp fresh thyme leaves
- 1 tbsp chopped fresh flatleaf parsley
- 75g cheddar, grated
- Green salad to serve (optional)
- Crack the eggs into a mixing bowl, but don’t whisk them. Set aside to rest. Put a large frying pan over a low-medium heat and add the olive oil. When it’s warm, add the onion and cook, stirring regularly, for 6-8 minutes until softened but not browned. Add the potato slices and cook, turning occasionally, for 15-20 minutes or until the potatoes are just beginning to break up. Add the smoked garlic, thyme and parsley, then cook for a further 1 minute or so. Use a slotted spoon to lift the potato and onion mixture out of the pan into the bowl with the eggs. Remove the pan from the heat, reserving the cooking oil.
- Add the cheese and plenty of salt and pepper to the egg bowl, stirring well to break up the eggs. Let the mixture rest for 15-20 minutes.
- Set a medium non-stick pan over a medium heat. Add a dash of the reserved cooking oil and wipe it around the pan with some kitchen paper to coat (you can set aside any remaining cooking oil for another time). Spoon in the potato and egg mixture and give the pan a little shake to even everything out. Cook for 3 minutes, then turn up the heat and cook for a further 1 minute or so until the omelette is beginning to firm up on the underside. Put a flat plate over the top of the pan and carefully flip the pan, inverting the omelette onto the plate. Return the pan to the heat and gently slide the omelette back into it. Cook for
3 minutes on a medium heat, then for 1 minute or so on a high heat until cooked through and golden.
- Slide the omelette onto a plate and allow it to rest for at least 5 minutes before serving with a dressed green salad, if you like.
Smoked garlic is available from Waitrose, larger Tesco stores and The Garlic Farm. If you can’t find any smoked garlic, use normal garlic instead. Add a pinch of Maldon smoked salt if you have some, but the omelette is fine without.
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