Tomato & Potato Tortilla Omlette

Method

1. 1

   Take a cold cooked potato, remove the skin & dice into small chunks

2. 2

   Cut out the stalk & cut a shallow cross into the bottom of the tomato,

3. 3

   Plunge into boiling water for 10 seconds, remove & put straight into ice cold water.

4. 4

   Once cooled the skin should peel easily from the tomato

5. 5

   Cut the tomato into quarters & remove all the seeds. Dice into small chunks

6. 6

   Break the eggs into a jug & whisk together with the milk & some seasoning.

7. 7

   Melt the knob of butter in an omlette pan & sweat off the diced onion, potato & tomato then add the egg mix

8. 8

   Stir constantly until the egg starts to cook. Press the top of the omlette flat & leave to cook for a couple of minutes

9. 9

   Invert the omlette & cook again for a further two minutes

10. 10

    Slide onto a plate & serve

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.