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