1 large or two medium potatoes
1 cup frozen peas
2 oz cubed cheddar
Peel the potato and cut into 1cm cubes. Boil in salted water until tender (different varieties take longer or shorter, so test after about 5 mins). When nearly done, tip in the frozen peas for a minute, then drain the lot.
Break the eggs into a bowl and whisk in the salt. Cube the cheddar.
When you are ready to cook, melt the butter in a frying pan then add the potatoes and peas. Sprinkle over the cheese, then pour on the egg mix and tip to ensure good distribution.
Cook on a medium heat until you can see a thick layer of egg is cooked, (but you can smell no burning!). Heat the grill, then put the frying pan under the grill for around 5 minutes until the omelette is golden on top. Use a knife to ensure the centre has no runny egg – if so, place back under the grill for a minute or two (turn it down a bit to make sure it doesn’t burn), then recheck.
Serve with a leafy green or cucumber salad and a nice mustardy dressing.