Finely chop the spring onions
and set aside. Thickly slice the
potatoes (there is no need to peel
them first), then boil in a pan of
lightly salted water for 10 mins
until just tender. Drain.
Meanwhile snip the bacon
into pieces with scissors. Heat
a frying pan with 1 tsp oil, then
stir-fry the bacon until it turns
pink. Add the spring onions to
the pan, stir briefly for a couple
of secs to slightly soften, then tip
the bacon and onion into a bowl.
Wash and dry the frying pan.
Break the eggs into a bowl,
then whisk with the mustard and
a little salt and pepper. Make sure
you don’t get any shell into the
mix. If you are worried you might,
you can break the eggs into a cup,
one at a time, before adding to the
bowl – or ask an adult to break
them for you.
Grate the cheese and add
half to the egg mixture with the
cooked bacon, onions and potatoes.
Gently stir to mix everything. Heat
2 tbsp oil in the pan; when it is
hot, pour in the mixture, then stir
a couple of times as it sets on the
base of the pan to start it cooking.
Turn on the grill so it has time
to heat up. Leave the omelette to
cook, undisturbed, over a low heat
for about 6 mins. Meanwhile, cut
the tomatoes into wedges, scatter
over the omelette and sprinkle
with the grated cheese.
When the omelette seems
set on the base, but is still a little
eggy on top, put the frying pan
under the grill to cook the last
of the egg mixture and melt the
cheese. Cool for 5 mins, then turn
out of the pan. Cut into wedges
and serve with ketchup, toast,
tea and orange juice for a
delicious family breakfast.