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Prepare a pint of stock using the stock cube and leave to cool. Meanwhile, peel the potato and carrot and cut into thin slices (Cut the potatoes in half if they are particularly large). Cut the leek into rings, chop the onion, crush the garlic and chop a tablespoon of chives and parsley. Next, cut the bacon into small strips and fry without butter or oil in a frying pan until brown and the fat has evaporated. Add the onion, garlic, potato and the carrot slices, mix well and fry for a further 5 minutes over a low heat, adding the leek after 3 minutes. Then, take a mixing bowl and whisk the eggs. Stir in the stock, grated cheese, chives and parsley and add salt to taste. Pour the egg mixture into a pan, taking care to ensure that the egg is evenly spread. Finally, cover the pan and cook the omelette for approx. 5 minutes a over low heat. The omelette is ready when the top is dry.