Souffled Cheese and Potato Omelette

Omelettes are such good standby recipes and made on this foolproof non-stick surface they take little effort. This recipe becomes a little more substantial with the addition of sliced cooked potatoes, but the overall result is still as light as a soufflé.

Le Creuset Toughened Non-stick 20cm Shallow Frying Pan.

Serves 1 – 2

• Small knob butter
• 1 shallot, chopped finely
• 2 medium size new potatoes, cooked and sliced thinly
• 2 large eggs, separated
• ¼ teaspoon dried mixed Italian herbs
• 3 tablespoons hard cheese, such as Cheddar, finely grated
• Salt
• Freshly ground black pepper

1) Heat the butter in the pan over a medium setting until it is bubbling. Add the shallots and fry until they are beginning to soften, and lightly colour. Make a layer of the potatoes in the pan and continue cooking, shaking the pan gently from time to time, until they are hot.

2) Pre-heat a grill on a high setting.

3) Beat together the egg yolks, herbs, cheese and some seasoning. In a separate bowl beat the egg whites until they are stiff.

4) Fold about one quarter of the whites into the yolk mixture. When this is incorporated fold in the remainder. Tip this mixture into the pan and quickly spread it over the potatoes. Cook for 2 – 3 minutes until, when the edge of the omelette is lifted with a spatula, it can be seen that the underside is set and lightly browned – the top will still be wet and runny.

5) Slide the pan under the hot grill and cook until the top really puffs up and is pale golden brown. Using a spatula, and keeping the omelette the same side up, slide it onto a warmed plate.

Serve immediately with a crisp green salad.