Cheese and ham omelette with chips

A classic café tea: a soft, folded omelette filled with melting cheese and ham, with oven chips and beans.

Ingredients

• 12 Eggs
• 2 g Salt
• 1 g Black pepper
• 40 g Butter
• 120 g Cheddar, grated
• 150 g Cooked ham, torn into pieces
• 800 g Oven chips
• 415 g Baked beans

Method

1. Heat the oven as the chip packet says and bake the chips, turning once.
2. Grate the cheese and tear the ham, and keep them in separate bowls by the hob.
3. Beat the eggs with a pinch of salt and pepper. You'll use about a quarter of them for each omelette.
4. Melt a quarter of the butter in a non-stick frying pan over a medium heat. Pour in a quarter of the eggs and stir gently, pulling the set edges into the middle, until almost set but still a little soft on top.
5. Scatter a quarter of the cheese and ham over one half, fold the other half over and slide it onto a warm plate. Keep it warm in the bottom of the oven and repeat for the rest.
6. Warm the beans in a small pan.
7. Serve each omelette with a pile of chips and beans.