- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 medium potato, cut into cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- handful baby spinach leaves
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 9 small cherry tomatoes, halved
- handful crumbled feta or grated cheddar
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 3 rolls
Heat the oil in a small non-stick frying pan and fry the potato over a low heat until it is browned and tender, this will probably take about 10 mins in all. Add the spring onion and fry for a minute then stir in the spinach.
Whisk the eggs lightly with a little seasoning and then pour them into the pan and cook until set on the base. Dot on the tomatoes, sprinkle on the cheese and grill until the top browns. Cool a little then slide out of the pan and cut into thirds.
Split the rolls and stuff them with a piece of omelette, sandwich together and halve.