Spinach, herb and potato omelette


2 potatoes, peeled (approx. 250g)

Half an onion, chopped

1 clove garlic, chopped

1 x 5ml spoon caraway seeds

3 medium eggs, beaten

25g spinach leaves

1 x 5ml spoon chopped sage

2 x 5ml spoon chopped thyme


Saucepan, sharp knife, non-stick frying pan, spatula, knife.


  1. Boil the potatoes in a saucepan of water and once cool thinly slice them.
  2. In a non-stick pan gently fry the onion, garlic and caraway seeds for 3 to 4 minutes until soft and add in a drizzle of olive oil.
  3. Add half the roughly chopped spinach.
  4. Cook for a further minute to allow the spinach to soften.
  5. Add the potatoes, sage, thyme and tumeric and season.
  6. Add the beaten eggs and fry gently for 5 minutes.
  7. Finish off under a preheated grill for 1 minute
  8. Once cooked turn out onto a plate.

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Food skills:

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Melt, simmer and boil
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Fry & Sauté
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