Turkey roulade with herb omelette and roast potatoes

Ingredients

For 1 serving

• Turkey breast140 g
• Eggs1
• Chivesto taste
• Parsleyto taste
• Potatoes180 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: eggs

Method

1. Preheat a conventional oven to 190 °C. Peel the potatoes and cut them into roughly 2 cm cubes.
2. Chop the chives and parsley and beat the egg with the herbs, salt and pepper. Heat a drop of oil in a small non-stick pan over medium-low heat, pour in the egg and cook for 2 minutes, until set, then flip it for 30 seconds; let it cool on a plate.
3. Butterfly the turkey breast and pound it between two sheets of cling film to an even thickness; salt it, lay the omelette on top, roll it up tightly and tie with kitchen string.
4. Heat half the remaining oil in a frying pan over medium-high heat and brown the roll for 5 minutes, turning it, until golden on all sides.
5. Put it in a baking dish with the potatoes tossed in the rest of the oil and a pinch of salt and roast for 25 minutes, turning the potatoes halfway, until they are golden and the meat juices run clear.
6. Let the roll rest for 5 minutes, remove the string, slice it and serve with the potatoes; it's also very good cold.