Cheese, leek & potato tortilla
A quick, thick Spanish omelette that's a brilliant way to use up leftover potatoes and cheese with eggs
Roasted tomato, mozzarella & rocket
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 350g baby plum tomatoes, halved
- 1 tbsp olive oil, plus more for drizzling
- 1 tbsp balsamic vinegar
- few thyme sprigs, chopped
- 4 thick slices bread (sourdough works well)
- 125g ball mozzarella, torn
- a few basil leaves
- small handful rocket
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Lay tomatoes, cut side up, in a roasting tray and drizzle with 1 tbsp olive oil, the balsamic vinegar and thyme. Season and cook for 30 mins.
- STEP 2
Meanwhile, toast bread until golden. Divide between 2 plates and top with the tomatoes. Scatter on mozzarella, basil leaves and rocket. Drizzle with olive oil and serve.
