Rolled omelette with spinach and ham and potatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Spinach150 g
• Cooked ham40 g
• Light cream cheese30 g
• Potatoes200 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes, cut them into wedges about 2 cm thick, toss them in a roasting tin with half the oil and a pinch of salt and roast for 30 minutes, turning halfway, until golden.
2. Meanwhile wash the spinach and wilt it in a frying pan over medium heat with just the water clinging to the leaves for 2 minutes; squeeze it well.
3. Beat the eggs and egg whites with salt and pepper. Line a small baking tin with baking paper, grease it with the remaining oil and pour in the eggs in a thin layer. Bake at 200 °C for 8 minutes, until set but still soft and pliable.
4. Let it cool for 2 minutes, spread it with the light cream cheese, scatter over the spinach and lay the slices of cooked ham on top, then roll it up from the short side using the paper to help.
5. Put the roll back in the oven for the potatoes' last 5 minutes, until hot inside. Cut it into thick slices and serve with the potatoes.