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Leek, potato and Stilton omelette
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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
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.
Typical values per serving: