Potato, Onion, and Stilton Omelette

Finely chopped potato, spinach, and onion, with some shredded baby plum tomato, stir-fried slowly for fifteen minutes in sunflower oil, in an omelette pan.

Stir in a few grams of Blue Stilton cheese, thinly sliced, after ten minutes. Two beaten eggs were added to the pan, and the whole cooked slowly for between ten and fifteen minutes, for a little time under glass.

Served with a cheese coleslaw and black pepper, and a babyleaf salad of chard, rocket, spinach and purple lettuce.