Roast Potato, Cheese, Spinach Omelette
© ejmorris 2003
vegetable oil (olive, sunflower or safflower)
We use left-over roast potatoes from the evening before. If don't have any left-over roast potatoes: wash and cube unpeeled potatoes (we prefer Yukon Gold). Drizzle with olive oil, sprinkle with seasalt and bake in a shallow dish until they are a little crisp on the outside and soft inside. (oven at around 350F for 30 to 40 minutes).
This step too can be done the night before. Wash spinach well and put it in a colander. Sprinkle with table salt (1½ Tbsp for a large bunch of spinach). Toss to mix and set aside to drain 20 minutes. When the spinach is limp, squeeze it out with your hands til it is quite dry. Discard juice. Set aside in a small bowl til ready to use.
I am assuming that you already know how to make an omelette... at the appropriate time, add sliced potatoes, chopped spinach grated cheese. Be aware that the spinach, potatoes and cheese are already salted so you don't need to add as much salt as you might to a plain omelette.
roast potatoes, sliced
Cheddar cheese, grated
seasalt and pepper