Crab, cheddar and chive omelette

PT25M

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Ingredients

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1
To begin the omelette, heat 2 tbsp of rapeseed oil in a small, high-sided pan. Once hot, add the chopped onion and sliced potatoes
2
Stir the onions and potatoes gently for 5 minutes until they begin to soften. While they are cooking, break the eggs into a small bowl and whisk them lightly
3
Once the onions and potatoes are softened, transfer them into a large bowl and leave to cool slightly. Add the eggs, crab meat, grated cheddar and chives, then season the mixture with salt and pepper to taste
4
Put the frying pan back on the heat and add the remaining 2 tbsp of rapeseed oil. When the pan is hot, add the mixture to the pan and and turn the heat down to its lowest setting immediately
  • 2 tbsp of rapeseed oil
5
Periodically draw the edge of the omelette in gently with a spatula, as this will give it a nice, rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook on the other side for 2 minutes more
6
Turn the heat off and leave the omelette for a further 5 minutes to settle. It should be cooked through but still moist in the centre. Serve hot or cold, cut into wedges, with a mixed leaf salad
  • mixed salad leaves
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