Ignoring last weeks indulgence of dining out and continuing with ‘waste not, want not’ theme new potatoes are in season at the moment. Rather than throw the left-overs away they are great to make a really tasty omelette with. Really quick and easy, perfect for a lunchtime snack.

Ingredients
One onion, halved and sliced.
Half a clove of garlic, finely sliced.
Your leftover potatoes, cubed.
Olive oil.
200g grated mature Irish cheddar.
3 eggs
Salt and pepper to taste.

Method
Add some olive Oil to a heated pan. Add the potato and fry at a high enough heat to brown them, remove and set aside. Lower the heat, add a touch more oil and gently fry the onion and garlic until soft. Break the eggs into a bowl and mix. Add the potato and onions to the bowl of egg mixture (do not add the eggs to the pan) and stir. Season to taste. Oil the pan and return the mixture. As the mixture sets you can build up the sides using a spatula, see below. Cover and cook slowly for 10-15mins. When almost cooked top with the cheese (and whatever else you want) and put it under a medium grill.

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eggs, leftovers, omlette