Parsley omelette with olive ricotta

• punnet cherry tomatoes250g g
• sherry vinegar↗2 tsp tsp
• olive oil↗3 tbsp tbsp
• eggs↗4

  beaten

• finely chopped parsley2 tbsp tbsp
• ricotta↗100g g
• freshly grated parmesan1 tbsp tbsp

  (or vegetarian alternative)

• black olives↗6

  pitted and finely chopped

Step-by-step instructions

1. 1

   Heat oven to 150C/140C fan/gas 2. Reserve 6 tomatoes and cut the rest in half. Place the tomato halves, cut-side up, in a roasting tin.

2. 2

   Mix together the vinegar and 2 tbsp olive oil. Drizzle all over the tomatoes and lightly season. Cook for about 1 hr until they are beginning to dry out a little (which really concentrates their sweet flavour).

3. 3

   Meanwhile, chop the reserved tomatoes into quarters and tip into a bowl. Add the eggs, parsley and some seasoning, then combine. Brush a medium non-stick frying pan with some of the remaining oil. Place over a medium heat, pour in 1-2 spoonfuls of the egg mixture and swirl to cover the base. Cook for 2 mins until golden, then flip over with a palette knife and heat for just 1 min to cook the other side. Remove to a plate and repeat with the remaining mixture. You will be able to make 3-4 omelettes, depending on the size of your pan.

4. 4

   In a small bowl, mix together the ricotta, half the oven-dried tomatoes, the Parmesan and olives. Lay the omelettes on a board and divide the cheese mix between them. Roll up like a cigar (wrap in cling film and chill if serving later) and cut into 3cm pieces. Push a skewer through to hold the omelette together, top with an oven-roasted tomato half and serve.