- Firstly, pluck the broad beans from their pods. Tumble into a saucepan with enough boiling water to cover. Simmer for 2 mins. Drain. Rinse under cold water. Carefully remove the white coating on the larger beans as it could get bitter the bigger the bean gets.
- Scrub your spuds clean. Slice 1cm thick. Place in a saucepan. Cover with boiling water. Add a pinch of salt. Cook for 5 to 10 mins untill just tender.
- Finely chop your mint leaves, the reminants of the stalks can be used to make tea. Mix the chopped mint leaves into the crème fraîche. Season to taste.
- Crack the eggs into a large bowl. Swirl in half the minty crème fraîche. Add the broad beans. Peel and finely mince the garlic. Add it. Season the egg mixture well.
- Add your par boiled spuds once drained and lightly cooled.
- Set a large frying pan over high heat. and a good gloss of oil or a nugget of butter, enough to really coat the base and sides of the pan then lower the heat.
- Add the egg mix to the pan. Gently press the potato slices into the pan to even the top. The mix should fully fill your frying pan but not overflow.
- Cook the omelette over low heat, covering the top with a lid or use another frying pan or baking sheet, till the eggs are fully set, cook for about 20 mins until it gets nice and browned on the bottom.
- Loosen the sides of the omelette a little as it cooks. Once set, loosen it fully, slipping a thin spatula under the base. Set a large plate on top. Flip over to remove omelette from the pan.
- Wipe your frying pan clean. Give your pan a fresh gloss of oil or butter. Carefully return the omelette to the pan, cooking the unbronzed side of it till just golden.
Can be served hot or cold with the remaining crème fraîche to dollop alongside.
Duration It takes 15 mins to prepare and 35 mins to cook
Ingredients (Organic) For a serving of 6 people.
200g crème fraiche
6 eggs
500g new potatoes or Jersey royals
A large handful of mint
3 garlic cloves
1kg broad beans
Sea salt and freshly ground pepper
A gloss of oil or a nugget of butter
