Potato and Onion Omelette

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It’s got to be something quick, easy and requiring no shopping at all on a Monday night, hasn’t it?  So here it is, short and simple.

Preheat your grill.

Chop an onion and soften very gently in olive oil.  Meanwhile, peel (or don’t – it’s up to you) and dice 4-5 medium-sized potatoes.  If you don’t want to dirty 2 pans, dice the potatoes into 0.5cm cubes and add them to onion, softening them slowly, stirring all the time.  It’ll take a while (15-20 minutes or so).  If you have a dishwasher, cut the potatoes a big bigger (1cm cubes) boil them for 10 minutes, drain, then add to the onion.  Add a little salt, and more oil if necessary.  Let them colour a little.

Now, whisk up 5 large eggs with about 5 tablespoons of milk and a little more salt.  Pour the liquid over the onions and potatoes, then push the egg mix away from the edge of the pan to allow more liquid to touch the base and cook.  A medium heat should be fine.  After about 5-8 minutes, when you think that the bottom is thoroughly cooked, pop the omelette under a hot grill to brown.

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