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One and a half tablespoons of olive oil; four to six potatoes, peeled and diced; one onion, chopped; two cloves of garlic, chopped; eight eggs, beaten with two tablespoons of freshly grated low fat cheddar cheese; a little salt and freshly ground black pepper and chopped parsley.
Heat the oil in a non-stick pan and cook the potatoes for eight to 10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.
Season the egg mixture and add the cheese. When the potatoes are cooked add to the egg mixture. Stir well and return to the hot pan. Allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omelette onto the plate, then slide back into the pan to cook the other side. Alternatively you can place under a hot grill or into the oven until cooked. To serve, sprinkle with parsley and cut into wedges. Serve with tomato salsa, a salad or vegetables of your choice.
Note: you can add other ingredients, whatever is available – chopped bacon, scallions, tomatoes, mushrooms. The Italians like to add courgettes. You can of course use up cooked potatoes but the flavour is much better if you start out with uncooked potatoes.
Spicy tomato salsa: four to six well-flavoured tomatoes, diced; one red onion, diced; one fresh chilli, diced; one to two cloves of garlic, chopped; one tablespoon of basil or coriander, chopped; juice of half a lemon; three to four tablespoons of olive oil; salt and black pepper.
To make the salsa: Mix all the ingredients well together and set aside until ready to serve.