Ingredients : Serves 2 (Large 1 omelette)

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  • 2 new potatoes, peeled, cut into 1cm cubes, soaked in water and drained
  • 100g lean ground beef (typically 10% fat)
  • 1 onion, peeled and roughly chopped
  • 2 eggs, beat
  • salt & freshly ground black peppercorns
  • 1tsp + 1 tsp vegetable, corn, sunflower oil or butter


instructions image
  • In a pan place the potatoes and cover with salted water over a high heat.
  • Bring to the boil and simmer for about 10 minutes or until al dente. Then drain well.
  • In a fring pan heat the oil, saute the beef until coloured.
  • Add the onion and cook until transparent. Season with salt and pepper.
  • In a bowl mix together the potato, beef and onion. adjust with salt and pepper. Keep it warm.
  • In a small bowl mix well the egg and salt & pepper.
  • In a frying pan heat the oil (butter) over a medium heat. Pour the eggs into the pan. when the outside edge begins to set, use a spoon or chopsticks to draw the mixture into the centre of the omelette, allowing the liquid egg to run into the gaps.*
  • Gently add the potato, beef and onion in the centre. Cook for about 1-2 minutes or until the egg is almost set.
  • Use a spatula to fold the omelette in half and slide onto a plate.
  • Serve immediately with tomato ketchup if you like. Share between you.
instructions image
*Alternatively, you can cook individually dividing the potatoes, onion beef and eggs.

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This recipe was first published on mizueandco.com on 11th Jan. 2007.