Directions

Step 1: Prepare ingredients. Finely chop spring onions. Thickly slice potatoes (no need to peel) and boil in lightly salted water for 10 minutes. Drain.

Step 2: Cook bacon and onions. Snip bacon into pieces and stir-fry in 1 tsp of oil until pink. Add spring onions, stir briefly, then transfer to a bowl.

Step 3: Break eggs into a bowl, whisk with mustard, salt and pepper.

Step 4: Combine ingredients. Grate cheese and add half to the egg mixture. Add cooked bacon, onions and potatoes. Gently stir.

Step 5: Cook omelette. Heat 2 tbsp oil in a pan, pour in the mixture and let it sit on the base. Leave undisturbed over low heat for about 6 mins. Scatter cut tomatoes and grated cheese.

Step 6: Serve. Cool for 5 minutes, then turn out of the pan. Cut into wedges and serve with tomato sauce.