As explained elsewhere, this was very much a ‘see what I’ve got and use it’ kind of recipe so you’ll need to see what you have!
I had a spud, an onion, cherry tomatoes, chorizo sausage, cheddar cheese – and eggs and a splash of milk of course. (Some prefer to leave out the milk – up to you.)
You could equally use (as I have in the past) lardon/bacon, ham, red/yellow pepper, courgette, just about anything you fancy – or have to hand. Difficult to imagine without the onions though.
Slice the potato quite thinly and put on to boil with a little salt. Whilst the potato is cooking, prepare the rest of your chosen ingredients. In my case that was slice the onions, the chorizo and the tomatoes and grate some cheddar cheese. Beat together the eggs and milk with salt and freshly ground black pepper to taste.
Put some olive oil in a frying pan with a good knob of butter and fry the onions and chorizo over a medium heat and then add the cooked potato slices. Reduce the heat and pour over the egg mixture.
Whilst the eggs cook, turn on your grill at full power to pre-heat. When you are happy the underside of the omelette is done, add the tomatoes and sprinkle on the cheddar,
Now place the pan under the grill. Cook until there is no liquid visible and the cheese has melted. Thanks to the oil and butter you added to the pan, it should slide straight on to a warmed plate.