This substantial lunchtime dish is not just packed with flavour it’s also bursting with vitamins and minerals.
250g (approx. 5-6) Cornsih New potatoes
1 tsp rapeseed oil
1-2 cloves garlic, crushed
1/2 tsp paprika
Sea salt and black pepper to season
40g baby spinach leaves
1 large tomato, skinned and diced
25g Cornish Blue cheese, cubed (if you can't get hold of Cornish Blue Cheese, try with Stilton or Dolcelatte)
Dice the potatoes into small pieces, rinse in cold water and place them into a small bowl. Cover and microwave on full power for 3 - 4 minutes, then drain.
Heat up a non-stick frying pan, add the butter, oil and paprika, then fry the microwaved potatoes for 3 - 4 minutes until they’re a light golden colour. Stir in the crushed garlic and cook for another minute or so.
Whisk the eggs and seasoning together and pour the mixture over the potatoes. Cook for 5 - 6 minutes on a medium heat, covering the pan with a lid half way through cooking.
Place the spinach leaves into a sieve and pour over some boiling water to wilt.
Top the omelette with the wilted spinach, diced tomato and cubed blue cheese.
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