Directions

• Place new potatoes in a small sauce pan, add boiling water from the kettle and leave to boil for 15 minutes. 
• Whilst the potatoes boil, chop the red onion, red pepper, tomato, parsley and mushrooms, into small pieces. 
• Crack the 4 large eggs into a mixing jug and then whisk with a fork until frothy. 
• Drain the potatoes once they have boiled and then slice into thin disks. 
• Place a large frying pan on the stove and pour the tsp of sunflower oil in the pan. Turn the heat on to heat the oil and the pan. 
• Add all of the chopped ingredients into a large mixing bowl and mix the ingredients well. 
• Pour the eggs into the bowl and mix the eggs into the other ingredients. 
• Turn on the grill. 
• Once the frying pan is hot, pour the contents of the mixing bowl into the frying pan.  
• Push the mixture evenly around the frying pan 
• Cook the mixture in the frying pan on a high heat for 5 minutes. 
• Sprinkle the cheese evenly across the top of the mixture in the frying pan. 
• Remove the pan from the hob and place it under the grill. 
• Cook the omelette under the grill until the egg and cheese are fully cooked, melted and a golden brown colour. 
• Slice the omelette in half and place both slices on individual plates each with a handful of spinach.