Leek, potato and Stilton omelette


A tasty and satisfying dish, this Leek, potato & Stilton omelette is really easy to make. Lovely served with a bitter leaf salad such as chicory and watercress

Serves: 4


500g bag Waitrose Roseval potatoes, thickly sliced

400g leeks, sliced

8 medium 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.