Ingredients
• Potatoes,grated 5-6 large
• Olive oil 8 tablespoons
• Salt to taste
• Onion 1 medium
• Tomato 1 medium
• Spring onion greens 1-2 stalks
• Processed cheese,grated 1 cup
Method
Heat 1 tbsp olive oil in a non stick pan. Add quarter of the grated potato and spread into a fairly thick and even layer. Sprinkle a little salt and let it cook on low heat. Chop onion, tomato and spring onion greens. Drizzle a little olive oil over the potatoes and when the underside is lightly browned, flip it over carefully and cook. Place a quarter of the onion-tomato mixture in the centre and sprinkle a quarter of the cheese over. When the cheese begins to melt, fold one side over the topping and cook till golden. Make more omelettes similarly. Serve hot immediately.
