to make two portions
½ oz / 10g chopped fresh chives
½ oz / 10g chopped fresh parsley
4 oz / 100g cooked potato
2 olives, chopped
1 oz / 25g grated cheese
salt to taste
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.