Feta, Fresh Herb, and Olive Omelette

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4 to 6

I have moved away from traditional Levantine or Arab cuisine here. The omelette is native to French cooking, but this particular recipe is adapted from the Spanish tortilla, and I have added a versatile choice of ingredients from both East and West to give it a burst of beautiful flavor. Omelettes are the ultimate healthy fast food, and can be enjoyed for breakfast, lunch or dinner.

2 potatoes, sliced
2 spring onions, thinly sliced
10 eggs
100g feta cheese, crumbled

2 sprigs rosemary, stems removed, coarsely chopped
2 sprigs wild thyme, stems removed, coarsely chopped
1 tsp oregano

60g pitted green olives
25g sun-dried tomatoes, drained and thinly sliced
Salt and freshly ground black pepper, to taste

Place the potato slices in a small saucepan, cover with water and bring to a simmer over medium heat, until the potatoes are tender – about 5 to 7 minutes. Drain and set aside.

Brush a large (approximately 30cm) oven-safe frying pan with vegetable oil. Sauté the spring onions over medium heat for about 3 minutes. Add the potatoes and sauté for a further 5 to 7 minutes.

Preheat the oven to 180°C.

Whisk the eggs in a bowl. Add the feta, rosemary, thyme, oregano, olives and sun-dried tomatoes, and season with salt and pepper. Pour the egg mixture over the onions and potatoes and cook for 5 to 7 minutes, then place the pan in the preheated oven for 10 minutes to ensure the omelette is cooked through.

To serve, gently transfer the omelette from the pan onto a serving plate. Serve piping hot, at room temperature, or cold.