Chicken & Egg Issue 11 - page 51

Leek, Potato & Stilton Omelette
Ingredients:
500g bag Waitrose Roseval potatoes, thickly sliced
400g leeks, sliced
8 medium free range eggs
1 tbsp chopped rosemary
1 tbsp olive oil
100g Waitrose Long Clawson Creamy Blue Stilton
1 Cook the potatoes in a large pan of boiling water for 5 minutes. Add the leeks and cook
for another 2 minutes then drain well.
2 Crack the eggs in a large bowl and beat together. Stir in the drained vegetables and the
rosemary.
3 Heat the oil in a large non-stick frying pan and pour in the egg mixture. Crumble over the
Stilton and cook over a gentle heat for 12–15 minutes until almost cooked through.
4 Pop under a preheated grill for a further 5 minutes or so until golden brown and
completely set. Cut into wedges and serve warm
Recipes and photograph kindly supplied by Waitrose
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