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
Serves 2
Easy
Prep:
Cook:
Turn a slice of bread into something sophisticated with this colourful toast topping
Skip to ingredients
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- 350g baby plum tomatoeshalved
- 1 tbsp olive oilplus more for drizzling
- 1 tbsp balsamic vinegar
- few thymesprigs, chopped
- 4 thick slices bread(sourdough works well)
- 125g ball mozzarellatorn
- a few basil leaves
- small handful rocket
Nutrition: per serving
- kcal543
- fat31g
- saturates7g
- carbs57g
- sugars8g
- fibre6g
- protein13g
- salt1.39glow
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.
