1 large potato
175 g tomatoes, chopped
60 g mozzarella cheese
salt and pepper to season

Cut the potato into eight equal wedges, cut longways first in half, then quarters, then eighths. Place wedges in a microwave-proof dish and cover with clingfilm. Cook in microwave oven for six minutes or until cooked. Remove from oven and spoon the chopped tomatoes over the potato. Sprinkle on tiny pieces of cheese and seasoning. Return to the microwave and reheat until cheese melts.