Potato and Emmental Omelette
Serving: 4
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Directions
- Add the eggs into a large mixing bowl and season well.
- Use a fork to beat the mix to combine.
- Mix in the cheese, shallots and sage.
- Heat the butter in a frying pan and pour in the egg mixture. With a wooden spoon cook beating the egg as it is cooking, for about 7minutes.
- Serve while still hot with crispy bread.
Ingredients
- 4 large eggs
- Salt and freshly ground black pepper, to taste
- 50 g Emmental, grated
- 1 shallot, finely chopped
- 125 ml (1 tbsp) fresh sage, finely chopped
- 1 bay leaves
- 50 g butter
- 500 g potatoes, peeled and coarsely grated