Brunch packed omelette

1 x 15ml spoon vegetable oil

4 slices unsmoked back bacon or ham, and chopped

200g mushrooms, sliced

100g cooked or leftover new potatoes, thickly sliced

4 medium eggs, beaten

3 x 15ml spoon semi-skimmed milk

1 tomato, diced

20cm non-stick frying pan, whisk, spatula

1. Heat the oil in a small non-stick frying pan approx. 20cm diameter and fry the bacon for 2 minutes.
2. Add the mushrooms and fry for 3 minutes then stir in the potatoes.
3. Whisk the eggs and milk together, season and pour into the pan.
4. Cook gently for 3-4 minutes loosening the edges with a spatula.
5. Place under a preheated grill for 2-3 minutes, adding the tomatoes for the last 1 minute, until golden and cooked throughout.
6. Cool slightly before turning out of the pan.

Allow to chill before cutting into wedges. Exclude the bacon for a vegetarian option and sprinkle over 50g grated cheese. Great for using up leftover potatoes.

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