Oven Omelette with Baby Potatoes and Spring Onions

Huey

melted butter
4 baby (chat) potatoes, scrubbed well & cooked until just tender
4 spring (green) onions, chopped
grated tasty cheese
freshly ground salt & pepper
4-6 eggs
1 tbsp cream

Preheat oven to 200°C. Generously brush butter in an oven dish. Cut potatoes into chunks and put into dish along with 3 chopped spring onions. Scatter a generous amount of cheese over the top and season. Using a fork, whisk eggs with cream and seasoning. Pour over cheese, give it a bit of a shake and cook in oven for about 15 mins, until puffed and golden. Serve garnished with remaining spring onion.