Flat Omelette

This needs more filling than a classic French omelette. The following recipe is an example of what you can do but there are endless possible variations. Use fresh-cooked ingredients or leftover foods such as sliced potato, peas, cauliflower, spinach and ham.

To make the filling, fry the potatoes in half the oil in a heavy-based frying pan, turning until well browned, then remove. Fry the onions and pepper in the remaining oil for 5–7 minutes until softened, then cool a little. Beat together the eggs, grated Parmesan cheese, onions and pepper, herbs and seasoning.


  • 375 g (12 oz) cooked potatoes, peeled and diced
  • 4 tablespoons olive oil
  • 2 red onions, sliced thinly
  • 1 red or green pepper, cored, deseeded and sliced thinly
  • 6 eggs, beaten
  • 25 g (1 oz) Parmesan cheese, grated
  • 1 tablespoon chopped fresh parsley or marjoram
  • 25 g (1 oz) butter
  • Salt and ground black pepper


  1. Melt the butter in the pan and when it stops foaming add the egg mixture, stirring lightly as you pour. Reduce the heat and scatter the fried potatoes over the egg.

  2. Cook the egg mixture slowly for 10–15 minutes. When nearly set, cover the pan with a large heatproof plate and invert the omelette on to the plate.

  3. Slide the omelette back into the pan and cook the other side. Or, if the omelette sticks to the bottom of the pan, fash it under a hot grill to brown the top.

  4. Remove from the heat. Cut the omelette in wedges and serve it warm straight from the pan, or cool slightly and serve with a salad or take on a picnic.