Crispy Potato and Cheese Omelette

METHOD

1. Peel the potatoes and cut into ½ cm dice, wash them in cold water and dry on a clean kitchen towel.

2. Fry the potatoes with the bacon lardoons in the oil and butter till crisp and golden, add the chopped parsley and drain onto kitchen paper.

3. Heat the grill section on the oven

4. Whisk the eggs with the crème fraiche, season with salt and pepper.

5. Heat a small frying pan or omelette pan, add the butter, when it starts to turn brown add the crispy potatoes and lardoons. Immediately pour the eggs into the pan and with a spatula or fork keep mixing the eggs till they start to set. When firm enough fold the omelette in half and tip onto a serving plate.

6. Place a few slices of cheese on top of the omelette and place under the hot grill to melt.

This recipe by Andrew Fairlie is really easy but incredibly indulgent!

What you will need