Recipe for 4-6
1 cup potatoes, thinly chopped into cubes
1.5 cup Edam cheese, grated
2 cups milk
1 cup sliced mushrooms
1 cup frozen peas or sweetcorn
1/2 teaspoon salt
1/3 teaspoon ground black pepper
1/4 cup chopped green onion
2 tablespoons vegetable oil
1 tablespoon dried mint
1 tablespoon butter
Preheat the oven to 190oC. Using the butter brush a medium ovenproof dish with tall sides.
Place in a frying pan the vegetable oil and let it warm up. Add the chopped potatoes and stir fry until slightly softened. Add the onion and mushrooms and continue frying until the onion is translucent. Remove the pan from heat and let cool completely.
In a large bowl, whisk the eggs, milk, mint, salt and pepper. Add the content of the frying pan (i.e. potatoes, onions and mushrooms), half the cheese, sweet corn or peas and toss gently accordingly. You may use both types of vegetables (peas and corn) by using half a cup of each kind. Pour the egg mixture into the buttered dish and make sure that the ingredients spread evenly. Sprinkle on top with the remaining cheese.
Place the omelet in larger pan with a rim and put them both together in the oven. Pour water into larger pan and bake for 60 minutes, or until the eggs set and a nice crust is formed on top.
Serve with fresh salad. Enjoy!