Omelette with ham and cheesy leek and potatoes
Canned cooked potatoes are a great store cupboard standby. Here they are mixed with leeks, ham and cheese to make a divine filling for a classic folded omelette. The whole family will enjoy this one! If cooking for vegetarians, omit the ham. If your family struggle to all sit down to eat at the same time, the filling could be made, a portion reheated in the microwave, and then the omelette made to order. Also great for bunch.
Ingredients
- 2 medium leeks, trimmed and washed
- 1 (400g) can potatoes, drained
- 25g butter
- 75g cooked ham, chopped (optional)
- 5 tbsp creme fraiche
- 75g mature Cheddar, grated
- 12 medium British Lion Quality eggs
- salt and ground black pepper
Method
- Slice the leeks and potatoes. Heat a medium frying pan, add a knob of butter, then add the sliced leeks and sauté over a medium heat, until they are soft.
- Stir in the potatoes, ham (if using), creme fraiche and seasoning. Simmer, stirring until the potatoes are piping hot. Stir in half the cheese and transfer the mix to a bowl and keep warm. Clean the pan.
- Crack 3 eggs into a jug, add 1 tsp water and a little salt and pepper. Beat together to combine. Heat the frying pan, add a knob of butter and when it is sizzling and melted, pour in the egg.
- Shake the pan to level the egg and cook for about 2 mins until the base has set, now use a spatula to push some of the egg from the edge to the centre of the pan, allowing the raw egg to fill the gap, until there is no more runny egg left.
- Cook for a further 1 minute. The top of the omelette should look ‘jammy’ not completely set. Remove the pan from the heat and spoon a quarter of the leek and potato mix into the centre.
- Tip the pan and folding over the omelette to enclose the filling and tip onto a warm plate. Keep warm whilst you repeat to make a further 3 omelettes in the same way.
- Sprinkle the remaining cheese over the omelettes and serve with a leafy salad.
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