Cheesy Potato and Onion Omelette

1.In a large non-stick skillet, heat the oil or butter over medium heat.

2.Add the diced potatoes to the skillet and cook until they are golden brown and crispy, stirring occasionally. This should take about 10 minutes.

3.While the potatoes are cooking, beat the eggs in a bowl and season them with salt and pepper.

4.Once the potatoes are cooked, remove them from the skillet and set them aside.

5.In the same skillet, add the chopped onions and cook them until they are soft and translucent, about 5 minutes.

6.Return the cooked potatoes to the skillet and add the cooked beans.

7.Pour the beaten eggs over the potato mixture in the skillet, making sure the ingredients are evenly distributed.

8.Reduce the heat to low and cover the skillet with a lid. Cook for about 8-10 minutes, or until the eggs are set and the omelette is cooked through.

9.Sprinkle the grated cheese over the top of the omelette and cover again. Let it cook for another 2 minutes, or until the cheese is melted.

10.Remove the skillet from the heat and let the omelette rest for a few minutes before serving.

11.Cut the omelette into wedges and serve hot. Enjoy!