Worcester Meat Sauce Omelette

Steps

How to make it

Prep 20 min · Cook 18 min

1. Beat 3 eggs for the omelette with 1/3 tsp sea salt, 1/4 tsp cracked black pepper, and a little cream; prep Worcestershire meat sauce to taste, 40 g mixed cheese, 250 g fried potatoes, and 2 baguette rolls.
2. Heat a skillet over medium with 1/2 tbsp olive oil; add Worcestershire meat sauce to taste; cook until slightly reduced and fragrant; keep warm.
3. In another skillet, fry 250 g potatoes over medium until golden and crisp; season lightly with salt and pepper. Split and butter baguette rolls; bake until lightly golden.
4. Reheat the skillet to medium; melt butter; pour in the eggs; stir in circles with a spatula until half-set.
5. Spread meat sauce and 40 g mixed cheese in the center; fold into a half-moon with the spatula.
6. Cover and cook over low heat 30 seconds until cheese melts and the center stays moist; check the fold is cooked through.
7. On a large round plate, arrange the omelette, fried potatoes, and baguette; serve hot.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins