15.Italian Omelette : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


to make two portions

2 eggs

½ oz / 10g chopped fresh chives

½ oz / 10g chopped fresh parsley

4 oz / 100g cooked potato

1 tomato

2 olives, chopped

1 oz / 25g grated cheese

salt to taste

olive oil


Beat the eggs and stir in the herbs, potato, tomato, olives and salt.

Heat the oil in a frying pan and pour in the omelette and sprinkle the cheese on top.

Cook slowly until the omelette is set and golden brown.

Lift the omelette and add a little more oil before flipping to cook the other side.

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