Ingredients
- 2 Eggs, beaten
- 1 Cup Ham, Diced
- 1/4 Cup Onions, Chopped
- 1/2 Cup Cheddar Cheese, Shredded
- 2 Tbsp Butter
Instructions
- Cook chopped onion in butter in small/medium skillet on medium high heat till softened and slightly brown.
- Pour eggs on top of cooked onions. Do not stir once in pan. Make sure the egg mixture covers the pan.
- Once the egg is no longer runny and you can stick a spatula under the egg without it folding up on you, flip the omelet to cook the other side.
- Add a layer of cheese on one half of the omelet.
- Add the ham and another layer of cheese on top of the first layer of cheese.
- Flip the half without ham and cheese over to cover the ham and cheese. Let set 1-2 minutes. Remove from pan.
Crispy Roast Potatoes
Ingredients
- ▢1 kg (2.25 lbs) floury potatoes – such as Maris Piper or red-skinned Rooster potatoes
- ▢120 g (1/2 cup) lard or duck fat (use vegetable oil instead for a vegetarian version)
- ▢1 tsp Maldon salt
- ▢1 tbsp fresh thyme leaves
Instructions
- Preheat the oven to 220C/425F (fan).
- Peel the potatoes and chop them into chunky pieces a little bigger than a ping pong ball (approx 2 inches/5cm across).1 kg (2.25 lbs) floury potatoes
- Place in a pan and cover with cold water. Place on the hob on a high heat and bring to the boil, then turn down the heat and simmer for 8-9 minutes – until softened at the edges.
* Tip 1
- Meanwhile, place the lard or (goose fat if using) in a large roasting tin and place in the oven for 10 minutes until shimmering hot.120 g (1/2 cup) lard or duck fat
- Drain the potatoes in a colander*Tip 2, and give them a good shake to really roughen up the edges. Don’t worry if a few break apart and they look overly fluffy. The more fluffy they are, the better they’ll absorb the fat and the crispier they’ll be.
- Carefully place the potatoes – using tongs – in the baking tin with the hot fat. Turn them over once to coat in the fat and then place them in the oven.
- Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.
- Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and some fresh thyme leaves.1 tsp Maldon salt,1 tbsp fresh thyme leaves
