• 250g (approx. 5-6) Cornsih New potatoes
  • 10g butter
  • 1 tsp rapeseed oil
  • 1-2 cloves garlic, crushed
  • 1/2 tsp paprika
  • 3 eggs
  • 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)


  • STEP 1
    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.
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    Place the spinach leaves into a sieve and pour over some boiling water to wilt.
  • STEP 5
    Top the omelette with the wilted spinach, diced tomato and cubed blue cheese.
  • STEP 6
    Fold the omelette over and serve immediately.

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