• 4 eggs
• salt and freshly milled pepper
• 1 tablespoon cold water
• 25 g/1 oz butter

Crack the eggs into a basin, add the seasoning and water. Mix thoroughly with a fork and set aside while preparing the topping.

Melt the butter for the topping in a saucepan. Add the chopped onion, cover and cook gently for 4–5 minutes or until the onion is tender. Add the tomato purée and mixed herbs, cook for a moment and then draw off the heat. Trim and chop the bacon rashers. Fry in a dry pan until the fat runs and the bacon is cooked. Drain and reserve.

Place the butter in a 20- to 23-cm (8- to 9-in) heavy frying pan. When melted and bubbling pour in all the omelette mixture. Stir for a moment, drawing the omelette mixture in towards the centre of the pan. When set underneath, but still moist on top, draw the pan off the heat. Cover with the tomato and onion mixture. Then top with the bacon and sprinkle with the cheese.

Place the omelette under a hot grill just long enough for the cheese to melt and brown. Slide out of the pan on to a hot dish and serve.