Beef roll stuffed with thin omelette and spinach with potatoes

Ingredients

For 1 serving

• Beef top round130 g
• Eggs1
• Spinach100 g
• Parmigiano Reggiano8 g
• Potatoes200 g
• Beef broth60 ml
• Extra virgin olive oil12 g
• Fresh sage2 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, celery,

Method

1. Preheat the oven to 190 °C (conventional). Wash the spinach and wilt it in a non-stick pan over medium heat for 2 minutes, with just the water clinging to the leaves; squeeze dry and set aside.
2. Beat the egg with the Parmesan and a pinch of salt. Grease the pan with a film of oil and cook the thin omelette over medium-low heat for 2 minutes per side, until set and just golden.
3. Pound the beef slice between two sheets of baking paper until thin and even; season with salt and pepper, cover with the omelette and spinach, roll it up tightly and tie with kitchen string.
4. Peel the potatoes and cut them into cubes of about 2 cm.
5. Heat half the oil in a frying pan over medium-high heat with the sage and brown the roll for 4–5 minutes, turning, until golden on all sides.
6. Move it to a roasting tin with the potatoes, the remaining oil and the stock and roast for 30 minutes, until the potatoes are tender and the meat is firm to the touch; remove the string, slice and serve with the potatoes.