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1.
Chop the potato into large-ish chunks (about 2.5cm) and boil, steam or microwave until soft enough to eat. Don't nuke them completely, or they'll fall apart when you add them to the mix later.
2.
Chop the onions, peppers, courgettes etc into smaller chunks (about 1cm) and fry in a little bit of oil on a medium-high heat until they're cooked (they will all be soft, and the onions will be translucent)
3.
Add the cooked potato chunks to the frying pan of cooked vegetables and mix them together until they're all evenly distributed
4.
Crack the eggs into a jug, add a splash of milk and your herbs and seasonings, and beat well
5.
Turn the heat down to low, and pour the beaten eggs into the frying pan. Depending on the size of your pan, you may need to add more eggs (remember, you can save the leftovers for lunch tomorrow!) - the whole omelette should be about an inch or more thick
6.
Stir everything around a bit to stop the bottom layer burning before the top layer cooks. If you're impatient and/or dislike washing up (I fall into both these categories) you can put the frying pan under a grill to hurry along the cooking of the top layer. Important!!! If the frying pan has a plastic or wooden handle, do not put it all the way into the oven! Leave the handle out and leave the oven door slightly open to make room for it
7.
When the top looks like it's pretty much cooked (the egg should be paler and no longer runny) then sprinkle on loads and loads of cheese, and pop it back under the grill to melt it
8.
Depending on the size, you can serve the omelette in slices or as a whole. I tend to serve it in slices with salad and a bit of French bread
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