|Olive oil||60 Milliliter|
|Cooked peas||100 Gram|
|Frozen pasteurized egg||175 Milliliter, thawed|
1. Scrub the potatoes, then cook them in boiling salted water for 10 minutes. Peel, then cut into 2 cm/3/4 in cubes. Peel and coarsely chop the onions.
2. Heat the oil in a frying pan, add the potatoes and onion and stir to coat in the oil. Cover with a lid and cook gently, stirring occasionally, until the vegetables are soft. Add the peas and season to taste.
3. Beat the egg and water together, then pour the egg mixture over the vegetables and cook the omelette, shaking the pan from time to time to prevent sticking, until golden brown underneath. Place the pan under a medium grill to set the top of the omelette. Serve cut into wedges, with salad as accompaniment.