New potato and blue cheese omelette

This substantial lunchtime dish is not just packed with flavour it’s also bursting with vitamins and minerals.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

15 minutes

SERVES

Serves 2

Ingredients

250g (approx. 5 – 6) New/Baby potatoes
10g butter
1 tsp rapeseed oil
1-2 cloves of garlic, crushed
½ tsp paprika
3 eggs
Sea salt and black pepper to season
40g baby spinach leaves
1 large tomato, skinned and diced
25g Blue cheese, cubed (Stilton or Dolcelatte works best)

Method

Dice the potatoes into small pieces, rinse in cold water and place them into a small bowl.

Cover and microwave for 2 – 3 minutes, or until tender.

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.

Fold the omelette over and serve immediately.

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