If you are very deft, you may be able to turn this omelette without breaking it. Not being very deft, I slide it into a pie plate, top it with cheese and finish it under the grill.
2 slices onion
1 can (410g/15 oz) potato
1/2 cup frozen peas
4 eggs
2 tablespoons grated cheddar cheese
Heat the grill while your prepare the omelette (unless you are
very deft.)
You should use a very good non-stick pan, roughly the same size as your
pie plate.
Chop the onion. Open the can of potatoes, drain off the liquid, and
slice the potatoes quite thinly.
Brush your heated non-stick pan with olive oil, then fry the onion
until soft. Add the potatoes, and fry till golden brown. Add the peas
and cook till they defrost. Beat the eggs, and pour over the
vegetables. Reduce the heat to about medium while cooking the egg, so
that it doesn't burn. Cook until the egg has set. You may want to lift
the edges to let the uncooked egg run to the bottom.
Once the egg has set, slide it into your pie plate. It won't need
greasing. Sprinkle the cheese over the top of the omelette and put it
under the grill for a short while, till the cheese melts.
