Stirchley Omelette

Lunch - Vegetarian

It's not Spanish

Cooking method: Pan fry
Serves: 2

Time: Quick - less than 30 minutes
Difficulty: Easy - a child could do it

Equipment

• Frying pan
• Mixing bowl
• Saucepan
• Steamer

Ingredients

• Condiment, cube, or tube
• Swiss bouillon - some
• Eggs / cheese / dairy
• Butter - some
• Cheese (grated) - some
• Eggs - 3
• Oil
• Olive - some
• Vegetable
• Mushrooms - some
• Potatoes (small) - some
• Onion (chopped) - 1

Method

First of all, chop some small / new potatoes up into small cubes. The cubes don't need to be perfect 7mm x 7mm x 7mm, just something approaching looking like potatoes chopped up small. Set them steaming in the steamer, until they're almost done.

Put some oil in your frying pan (the largest one you have) and bring it up to a low to medium heat. Similarly, put a humongous blob of butter into a small to medium saucepan and bring that up to a medium heat to melt the butter. Whisk up your eggs in your mixing bowl, and mix in some grated cheese, and some salt and pepper if you're into that sort of thing.

Soften the onions in the frying pan, and then pour in the whisked egg and cheese melange to start cooking the omelette, bringing that pan up to a medium heat as it cooks.

Bring the butter pan up to medium heat and stir in the correct amount of bouillon powder; once that's properly mixed through add the potatoes and stir them through the butter for a couple of minutes, stirring reasonably often, but not constantly. I favour not letting them go crispy in the butter for this meal, but you may have other opinions. Break up some mushrooms into it and carry on occasionally stirring the whole bunch around; you may want to increase the heat slightly at this point if it's not quite hot enough to cook them, but not too hot. Ultimately when the potatoes and mushrooms are finished you want a slight amount of buttery sauce (after the mushrooms have naturally shed their wetness into the pan) left around to drizzle over everything, so if it's looking like it's getting dry drop more butter into it.

If you're the kind of person who finishes off the top of an omelette under the grill, finish it off under the grill when most of it is looking cooked.

Serve the omelette on the plate, and sprinkle the potatoey mushroomy goodness over the top of it.