This omelette has ham, potato and herbs but is different because the eggs are never whisked. It is started on the stove then finished in the oven while you fry a tomato. Ideal for breakfast, brunch or a light lunch.
1 uncooked ham, cut in bite size pieces
6 new potatoes, boiled and sliced
1 tablespoon butter
2 tablespoons cooking oil
2 tomatoes, cut in half
1 pinch fresh or dried basil, to taste
1 pinch salt and pepper, to taste
1 cup salad leaves
30g parmesan, grated
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Using an oven proof frying pan or a round baking tin suitable for use on the stove heat up some of the cooking oil.
Gently fry the ham until it begins to turn slightly crispy then add the cooked potatoes. Gently warm the potaoes turning over so both sides start to crisp.
Crack the eggs into the frying pan and partially cook seasoning to taste. Place the frying pan into a 180 degrees C oven.
Heat another frypan and add the butter and oil. Add the tomatoes cut side down cooking until they start to take on colour, turn over and add the basil, salt and pepper to taste. By this time your eggs should be cooked through with the yokes still runny.
Turn the egg out onto a plate and place the tomato to the side with salad leaves then sprinkle with parmesan.