The omelette was totally plain, made with two beaten eggs, a couple of dessert spoonfuls of water, and a dash of salt. Cooked in a knob of butter, melted and then swirled around the omelette pan.
Cooked very slowly over ten minutes, without a lid, and without turning. It was briefly turned after nine minutes.
The omelette was turned again, and placed on the serving plate. The peppered ham was folded into the omelette.
Served with boiled Gem potatoes, unskinned, which were cut into three pieces on the plate, with slivers of butter placed on each.
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