2 tsp olive oil
1 packet ready-cooked new potatoes with herbs, diced
4 tbsp double cream
4 baby leeks, chopped
2 tsp fresh mint, chopped
2 tsp fresh coriander, chopped
salt and freshly ground black pepper
Heat oil in an omelette pan and fry the potatoes for 2-3 minutes.
In a small bowl, mix egg, cream, leeks and herbs. Season.
Pour egg mixture into the pan and cook for 3-4 minutes or until the egg is cooked. Serve with a crisp green side salad