Cheesy Chicken Cheese Omelette with Hash Browns

Ingredients

• For the Omelette
• 4 Eggs, large
• 1/2 cup Cooked chicken, shredded
• 1/4 cup Cheddar cheese, grated
• 1/4 cup Mozzarella cheese, grated
• 2 tbsp Onion, finely chopped
• 2 tbsp Bell pepper, finely chopped
• 1/2 tsp Salt:
• 1/4 tsp Black pepper:
• 1 tbsp Butter:
• 2 Potatoes, medium, peeled
• 1/4 tsp Salt:
• 1/4 tsp Black pepper:
• Oil: for shallow frying
• Ketchup
• Fresh parsley or coriander, optional

Steps

1. Prepare Hash Browns* Grate the potatoes. Squeeze out all the excess water using a clean towel. Add salt and black pepper. Mix well. Heat 2 tbsp oil in a pan on medium-high heat. Add potato mixture and press down. Cook 3-4 minutes per side until golden and crispy. Set aside.
2. Make the Chicken Filling* Heat 1/2 tbsp butter in a pan. Add onion and bell pepper. Sauté for 1 minute. Add shredded chicken, salt, and black pepper. Cook for 2 minutes. Set aside.
3. Cook the Omelette* Whisk eggs in a bowl with a pinch of salt and pepper. Heat 1/2 tbsp butter in a non-stick pan on medium heat. Pour in the eggs. Let it cook for 20 seconds, then gently push the edges toward the center so the uncooked egg flows out. When the bottom is set but top is still slightly soft, add the chicken filling and both cheeses to one half of the omelette. Fold the other half over. Cook for 30 seconds until the cheese melts.
4. Plate and Serve* Slide the omelette onto a plate. Add hash browns on the side. Garnish with parsley and serve hot with ketchup.