Crab omelette - Serves 2 people
Boil the potatoes with the skin on until soft. Drain them. Cut the potatoes into slices and place them in a bowl, mix with the honey, spices and the herbs. In a non-stick frying pan heat a little olive oil and fry the potatoes slowly. Check the seasoning.
Whilst the potatoes are cooking, mix the crab meat with Worcestershire sauce, tomato puree, tarragon and a little black pepper.
When the potatoes are ready, poor the whisked eggs into the pan; using a plastic or silicone spatula move the egg mix around so it cooks evenly. If the top doesn’t seem to be cooking, use the spatula to poke holes in the omelette to allow the heat to come trough.
When the omelette is soft add the crab meat mixture and roll, serve straight away.
Optionally you can always add 1-2 tsp of low fat crème fraiche to the omelette just before you roll so when you serve it, it will be melting nicely.
Dress the watercress with a little oil and serve as a garnish with the omelette