Preheat the oven to 240°C/220°C fan. Place the french fries on a baking tray and cook for 18-20 minutes until golden.

Next, prepare the omelette ingredients by roughly chopping the ham, grating the cheese and finely chopping the chives. Whisk the eggs in a large bowl with a pinch of salt and black pepper.

For the salad, wash and roughly chop the lettuce, dice the avocado and toss together in a salad bowl. To make the dressing, whisk together the apple cider vinegar, olive oil, a pinch of salt, sugar and some black pepper. Add this to the salad just before serving.

To make the omelettes, heat the butter in a medium non-stick frying pan until it starts to foam. Add a quarter of the eggs and swirl around to cover the surface of the pan. As soon as the egg mixture starts to set, pull the four edges (top, bottom, left and right) of the omelette into the centre of the pan and shake the pan so any liquid egg spills into the gaps. Continue to cook until starting to set, about 1-2 minutes.

Add some ham, grated cheese and chopped chives across one half, then fold the other half over the top and cook for another minute, until just set. Slide the omelette out of the frying pan and onto a plate. Repeat with the remaining ingredients until you have 4 omelettes, and serve with the salad and fries.