This super easy and quick recipe is perfect for a late breakfast or light lunch. Serve warm or at room temperature. If you prefer, you can also use 4 large egg whites instead of 2 whole eggs.
material: For 4 people
- 2 tablespoons olive oil
- 1 red-skinned potato (6 ounces or 170 g), washed well, cut in half, and sliced thinly.
- 3 cloves garlic (chopped)
- 2 chives (thinly sliced)
- coarse salt and coarsely ground pepper
- 8 large eggs
- 1 1/4 cups chopped plum tomatoes (about 2 tomatoes)
- 1/2 cup (2 oz or 56 g) grated cheese
- 2 tablespoons chopped coriander
- 1/2 teaspoon fresh lemon juice
Preparation:
Heat 1 tablespoon of oil in a heavy-based frying pan over medium-low heat. Add potatoes, cover, and cook, stirring occasionally, until golden and tender, about 10 minutes. Add all but 1 tablespoon of garlic and chives. Season with salt and pepper and cook for 1 minute.
In a large bowl, beat the eggs until well combined. Add 1/4 cup cheese and 1/4 cup tomatoes. Stir to combine. Add the remaining oil to the skillet and pour the egg mixture over the potatoes.
Preheat the oven. Meanwhile, cook for 8 to 10 minutes, lifting the edges of the eggs to allow the raw eggs to run down, until the centers are almost set.
Sprinkle remaining 1/4 cup cheese on top. Then bake in the oven about 10cm away from the heat for about 2 minutes until set.
To make the sauce, combine the remaining tomatoes, green onions, cilantro, and lime juice in a small bowl.
Using a metal spatula, run it along the edges of the pan and slide the omelet onto the plate. Cut into pieces and enjoy with the sauce.
