Ingredients - serves 4
|12oz (325g) cold leftover potatoes (roast or boiled), sliced||3 rashers of smoked bacon, cut into half inch strips|
|1 large onion, chopped||5oz (125g) mushrooms, sliced|
|3oz (75g) cheddar cheese, coarsely grated||½ red pepper, chopped|
|Tablespoon vegetable oil||4 large eggs, beaten and seasoned with freshly ground black pepper|
- Pre-heat oven to 200°C/400°F/Gas Mark
- Heat the oil in an ovenproof frying pan (cast iron is ideal) and fry the onions and bacon until golden brown.
- Add the red pepper and mushrooms and fry for a further couple of minutes and mix well.
- Lay the slices of potato over the top of the mixture.
- Pour the beaten egg over the mixture and allow it to drain through the mixture.
- Once the egg begins to set in the bottom of the pan, sprinkle the grated cheese over the mixture and put into the centre of the oven
- Cook for around 20 mins or until the mixture is set and the cheese is nicely browned.
- Remove from the oven. You can either ease the “oven omelette” out of the pan with a fish slice or turn out on to a plate. The former is better as you get full advantage of the crispy topping.
My ‘Official Taster’ and I usually cut this in half and share it. However, this would easily serve 4 people if you used it as an accompaniment to other breakfast delicacies such as sausage, baked beans or black pudding. Oh dear! I’m dribbling on the keyboard now!