Not ‘folded frying pan’ omelette, not a ‘Denver’ omelette, not a Spanish omelette (which is actually called a tortilla in Spain – not to be confused with those corn or flour tortillas you use for burritos and tacos!)….and there really isn’t an ‘official’ London omelette so why not this recipe. Like a Spanish omelette, it is a one dish omelette that will serve a few people, and it has potatoes inside. The similarity ends there. What about this makes it a ‘London’ omelette you ask (and that is a very good question)…well right now I live in London, and I created this recipe here. So, London omelette it is!
You can mix it up of course, what do you like with your eggs? Well…toss that in, try different ‘fillings’ and toppings. Make your own hometown version. Let me know how it goes and what variations you try out.
Preheat oven to 200C. Place grated potato in a bowl of cold water for a couple minutes. Drain and squeeze potatoes in a tea towel to remove any excess liquid. Put potatoes, onions and vegetable oil in a 20x20cm baking dish. Add a pinch of salt and pepper and mix together. Put dish in oven and cook for 15 minutes. While potatoes and onions are cooking beat the eggs in a large bowl. Add milk, beat well. Add herbs and bacon and mix well. After the potatoes have been cooking 15 minutes, take the dish out of the oven and lower the temperature to 180C. Pour the egg mixture over the potatoes and top with grated cheese. Put the whole mix back in to the oven and cook for a further 20 minutes, or until puffy on top and eggs are set.
I like to serve this with a bit of fresh tomato salsa….or just some chopped fresh tomatoes. You also might want to try a little Greek yoghurt or sour cream as well.