Ingredients
2 potatoes
peeled and cut into 1.5cm cubes
1 tbsp olive oil
20g butter
1 brown onion
sliced
4 eggs
1 tbsp parsley
chopped
¼ cup grated parmesan
80g spinach
4 baguettes
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Pot
- 1 Medium frypan (ovensafe optional)
- 1 Bowl
- 1 Chopping board
- 1 Knife
Instructions
- Cut potatoes into 1.5cm cubes and boil for 10-12 minutes until tender. Drain and set aside.
- Heat olive oil and butter in a medium frypan over gentle heat and cook onion for five minutes, being careful not to overly brown. Add potatoes and toss to combine.
- In a bowl, beat eggs together with parsley and cheese. Season well.
- Pour egg mixture over potatoes and onion in the frypan. Turn up heat to medium and cook for 3-4 minutes until eggs have set. You can finish it off under a grill if necessary to set the top (and if your frypan is ovensafe).
- Turn omelette out onto a chopping board and cut into four wedges.
- Cut baguettes in half lengthwise and fill with a wedge of omelette and a handful of spinach.
Notes
Tip
If making ahead for a lunch box, allow the omelette to cool before you fill the baguettes.
Variation
You can add whatever you like to the omelette – bacon would be delicious!
Storage
Allow the omelette to cool completely before assembling and storing in the refrigerator.
