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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