Leek and Potato Omelette
Ingredients
- 2 seasonal gold potatoes, thinly sliced and par-boiled
- 2 sliced baby leeks
- 2 teaspoons butterpak spreadable
- 20 sprays of 2 cal olive oil
- 3 to 4 eggs
- Fresh chives, for seasoning
- Sea salt, to taste
Preparation
Heat the frying pan over medium-low heat with olive oil and butter.
Add the potatoes and leeks and cook slowly for about 15 minutes.
Beat 3 to 4 eggs in a bowl and season them.
Pour the egg mixture into the frying pan and cook slowly until almost set.
Slide the omelette onto a plate, flip it back into the pan, and cook the other side for a few minutes.
Serve seasoned with fresh chives and sea salt.
