Mange Tout and Broad Bean Omelette with New Potatoes

Serves: 2

Prep: 5 mins

Cook: 15 mins

Ingredients:

• Oil or butter for frying

• 300g potatoes

• 2 large pods of broad beans, podded

• 6 eggs

• A handful of mange tout

• 30g cheddar

• Salt

• Pepper

• A knob of butter

Method:

1. Give the potatoes a wash (no need to peel) and cut into medium sized pieces. Place in a pan of cold, salted water and bring to the boil, then simmer.

2. Once simmering, add the podded broad beans and cook for another few minutes. The beans don’t take long, so fish them out using a slotted spoon and set aside.

3. Crack the eggs into a bowl and give them a good whisk. Add salt and pepper. Put some oil or butter into a frying pan and warm it. Add the egg mixture and keep on a low-medium heat.

4. Cut the tops and bottoms off the mange tout, pulling the strings off too if you can. Cut into 2cm pieces. Go back to the broad beans you set aside and pop the beans out of their skins. Sprinkle the mange tout and beans onto the egg.

5. Tease the edges of the omelette up with a spatula and let the uncooked egg mix pour under the cooked part.

6. Top with some grated cheddar, or whichever cheese you like. Once cooked, serve up with the potatoes, which always taste wonderful with just a little butter and salt.