Ingredients

• 85g/3oz white breadcrumbs
• 5 tbsp olive oil
• 1 tsp Dijon mustard
• 2 tbsp melted butter
• 5 tbsp chopped fresh chives
• 3 tbsp chopped fresh chervil
• salt and freshly ground black pepper
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 2 large new potatoes
• chopped
• 50ml/2fl oz white wine
• 50ml/2fl oz double cream
• 30ml/1fl oz whole milk
• 3 free-range eggs
• beaten

Directions

• Place the breadcrumbs
• three tablespoons of the olive oil
• the Dijon mustard
• melted butter
• three tablespoons of the chopped chives and all the chervil into a food processor. Season well with salt and freshly ground black pepper and process until well combined. Set aside.
• Heat one tablespoon of oil in a frying pan and gently fry the onion and garlic until starting to colour
• about 4-5 minutes.
• Add the chopped potato and continue to cook for a further 3-4 minutes.
• Add the white wine and simmer until reduced slightly
• then stir in the cream and milk and bring to a gentle simmer for 3-4 minutes
• or until the potato is cooked through. Stir in the remaining two tablespoons of chopped fresh chives.
• Add the herb and breadcrumb mixture and the beaten eggs to the pan with the creamy potato mix and season well with salt and freshly ground black pepper.
• Heat the remaining tablespoon of olive oil in a separate frying pan and fry the omelette mixture until golden-brown on both sides
• turning once.
• To serve
• transfer to a warmed serving plate.