Hot & one-pot
Potato & courgette omelette
A simple pan meal with vegetables and fully cooked eggs.
Ingredients
Method
- 1
Peel potatoes and slice thinly. Wash and thinly slice courgette.
- 2
Heat oil and fry potatoes for 3 minutes. Add water, cover and cook gently for 8–10 minutes. Add courgette and cook for 5 more minutes until vegetables are tender.
- 3
Beat eggs in a bowl with salt and pepper. Pour over vegetables, cover and cook gently for about 8–12 minutes until completely set.
- 4
Check the centre is firm with no liquid egg. Cook longer if needed. Cut into portions and serve hot; no flipping is necessary.
Galley tip
Use a lid and low heat to avoid burning the base. Cook eggs fully and refrigerate leftovers promptly.
Do not cook in heavy seas. Secure the stove and pot, use drinking water and keep perishables refrigerated.