Now I will freely admit to being a lazy Chef when it comes to my own cooking. Cook up too much for dinner on one day then use what is left on the following day or so. This Leftovers Omelette is an excellent example of the approach. Take some potato and vegetables that remained from a previous dinner and turn into an Omelette with only a few additions. One advantage of this Leftovers Omelette is that it can be served in several ways to meet the hunger pangs of 1 to 4 diners.
An Omelette is always a great and filling meal. Use a few leftovers from the previous day to make something even more substantial
- 2 Large Eggs
- ½ Small Brown Onion
- 1 large Garlic Clove
- 1 or 2 Small Potatoes, cooked
- 125g/4oz Cooked Vegetables
- (Optional) 1Tbsp Soy Sauce
- 1 Tbsp Olive or other cooking oil
- Break the eggs into a small bowl seasoning with salt and pepper. Go easy on the salt if you plan to add soy sauce as that will add to the saltiness. Beat with a fork until an even yellow then set aside.
- Peel the onion and halve. Seal one half and put into the fridge for later use. Slice the other half and break into pieces.
- Peel and finely chop the garlic.
- Put the oil into a 25cm/10in fry pan and heat on a medium ring.
- Chop the potato into 1cm/½in pieces.
- Put the onions and garlic into the now heated oil and stir well to coat. Cook for around 1 minute with a regular stir.
- Add the potato to the pan and mix well so that they become coated with the oil. Continue to fry for 2 minutes.
- Vegetables come next so add them to the pan. I used whole green beans, peas and baby carrots because those were my leftovers. Use any small vegetable pieces that you have though. Mix well and continue to fry for another minute.
- Add the soy sauce if using. Stir to mix and fry until the vegetables absorb it.
- Pour in the beaten egg and swirl to distribute evenly. Some will settle in the middle so tuck in the edges and tip the pan to get the liquid egg out to the edge.
- Cook until the egg is set then serve immediately or see below for serving options.
Simply slide the whole Leftovers Omelette onto a plate and eat for a meal for one
Halve the finished Omelette and place onto two plates. Add a salad of Lettuce, Cucumber and Tomato to serve 2.
Quarter the Omelette then serve with Cheese added to the Salad and some fresh Bread to serve 4.
Note that it may be better to increase the number of Eggs if using to serve more than one person