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YOU WILL NEED...
500g potatoes, peeled
1 large onion, chopped
3 tablespoons olive oil
100g grated Cathedral City Mature yet mellow
Salt and pepper to taste
You and 321 people like this dish
Slice the potatoes as thinly as possible and dry with kitchen roll. Sauté potatoes and onions in a small frying pan (about 20cm) in olive oil over medium heat, turning frequently, until softened but not browned. Meanwhile, beat the eggs then mix in the grated Cathedral City, adding salt and pepper to taste. Pour the egg mixture over the potatoes, cover, lower the heat, and cook for about 10-15 minutes, or until the omelette is set and the bottom is golden brown. Flip on to a plate then slide the omelette back into the pan, so that the cooked side is on top. Cover and cook for a further 5 minutes to brown the bottom.
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