Crab, cheddar and chive omelette

servings 2
25 minutes

Ingredients

  • 4 tbsp of rapeseed oil
  • 1 medium onion, finely chopped
  • 200g of waxy potatoes, peeled and finely sliced or grated
  • 6 large eggs
  • 200g of white crab meat
  • 50g of brown crab meat, optional
  • 100g of cheddar, grated
  • 3 tbsp of chives, chopped
  • salt to season
  • black pepper to season
  • mixed salad leaves, to plate

Method

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 tbsp of rapeseed oil
  • 1 medium onion
  • 200g of waxy 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
  • 6 large eggs
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
  • 50g of brown crab meat
  • 200g of white crab meat
  • 3 tbsp of chives
  • black pepper to season
  • salt to season
  • 100g of cheddar, grated
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