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Member recipe

Pea, Potato and Meat Omelette

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Serves 4

Easy store cupboard, one-pan recipe. Good for using up leftovers!

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  • 650g/1lb 7oz potatoes (any)
  • 6 tbsp olive oil
  • 1 onion, chopped
  • 8 eggs
  • 140g/5oz sliced meatballs
  • 250g peas


    1. Thickly slive the potatoes. In a large frying pan, heat four tablespoons of oil. Fry the potatoes gently for about 15 mins, until beginning to turn golden and just tender. Add the onion to the pan and cook for 5 mins.
    2. In a large bowl, beat the eggs and season well. Tip the potatoes, onion, sliced meatballs and peas into the beaten eggs. Mix gently so you don't break up the potatoes.
    3. Preheat the grill to high. Heat the remaining oil in a the pan. Add the egg mixture and cook gently for 10 minutes until half set, then grill for 10-15 until the top is golden. serve cut into wedges with salad.

Comments, questions and tips

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5th Jun, 2020
This recipe appears in Good Food Magazine 101 Cheap Eats (2003) book as Pea, Ham and Potato Omelette. The only difference is that in the ingredients list it reads '140g thick slice of ham, cubed' rather than, as here, sliced meatballs. Not a criticism, just letting you know the recipe has been tried and tested in the Good Food kitchens. Also, FYI it has 516 kCal per serving.
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