Picnic practicality: 4/5
Wrap individual pieces in foil and off you go. Just make sure not to squeeze them too much, and they’ll be fine.
3 large potatoes, combined weight about 525g
3 tbsp olive oil
salt and freshly ground pepper
1 large, finely sliced onion
3 tbsp chopped chives
Preheat the oven to 170C. Peel the potatoes and finely slice, then lay out on a nonstick baking tray, drizzle with 1 tbsp olive oil. Season and bake for 15-20 mins, or until cooked through.
Select a large ovenproof frying pan about 20cm diameter and 4cm deep. Alternatively, use a ovenproof dish, which can also be used on the hob. Heat the remaining oil in the pan, add the onion and cook over a medium heat for 5 minutes, until soft, stirring occasionally.
Remove the potatoes from the oven and layer with the onions in the pan. Lightly beat the eggs with the chives, season and pour over the potatoes and onion. Mix well, then sprinkle the cheddar on top.
Transfer the pan to the oven and continue to cook for 20 mins, or until cooked through. Simple, but delicious! This omelette tastes great both hot or room temperature, so can be prepared the night before.