A substantial omelette combining potatoes and leeks and delicately flavoured with Parsley. Delicious served with a cucumber and tomato salad, drizzled with a tomato dressing.

Ingredients

• 350g (12oz) potatoes, cubed
• 1 tbs oil
• 1 leek, washed and sliced
• 6 medium eggs, beaten
• 125ml (4fl oz) milk
• 1 tbs Schwartz Parsley Flat Leaf
• 2 tomatoes, chopped
• ½ cucumber, chopped
• 1 tbs extra virgin olive oil
• ¼ tsp Schwartz Sea Salt Mill
• ½ tsp Schwartz Fennel Seed
• ½ tsp Schwartz Basil
• ¼ Schwartz Garlic Pepper
• Schwartz Sea Salt and Black Pepper to season

Method

STEP 1Cook the potatoes in boiling water until tender, then drain. Meanwhile, heat the oil in a large frying pan and fry the leek for 4-5 minutes until browned. Add the potatoes. Blend together the eggs, milk and Parsley. Season well and then add to the pan.

STEP 2Cook gently for 8-10 minutes or until set. Place under a pre-heated, medium grill to finish off.

STEP 3Whilst the omelette is under the grill, toss the tomatoes, cucumber, olive oil, Salt, Fennel Seed, Basil and Garlic Pepper together. Serve with the tortilla garnished with more Parsley.

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Recipe Comments

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This recipe uses

Parsley Flat Leaf

Sea Salt Mill

Fennel Seed

Basil

Garlic Pepper