Omelette roll-up

• large egg↗1
• rapeseed or olive oila little

  for frying

• tomato salsa2 tbsp tbsp
• fresh corianderabout 1 tbsp tbsp

  about 1 tbsp

Step-by-step instructions

1. 1

   Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl round the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.

2. 2

   Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold – you can keep it for 2 days in the fridge.