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    You will need

    3 Warburtons Half White Half Wholemeal thins

    1 tbsp olive oil

    100g small new potatoes

    1 red onion, peeled and finely chopped

    Handful baby spinach, chopped

    4 medium eggs

    6 small cherry tomatoes, roughly chopped

    1tbsp milk

    2 tbsp freshly grated Parmesan cheese

    2 tbsp chopped basil

    Make with

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    Make it

    30 minutes | Serves 3

    1. Bring a lightly salted saucepan of water to the boil and add the new potatoes. Reduce the pan to a simmer and cook the potatoes for about 12 minutes, until tender.
    2. Drain, leave to cool and then cut into slices.
    3. Heat the oil in an 18-20cm non-stick frying pan. Add the onion and sauté for 2 minutes. 
    4. Add the chopped spinach and tomatoes and cook for 2 minutes, then stir in the sliced new potatoes.
    5. Beat the eggs together with the milk, Parmesan cheese and basil. Pour the egg mixture over the vegetables and cook over a medium heat for about 4 minutes or until the eggs are set underneath.
    6. Meanwhile, pre-heat the grill to high. Place the frying pan under the grill with the handle sticking out if not metal and cook for about 3 minutes until golden and set.
    7. Split the thins and fill each one with a slice of omelette, sandwich together and halve.

    TOP TIP! Simply refrigerate the omelette overnight and add to your thin in the morning for the perfect cold lunchbox finger food.