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Spanish omelette

Like a frittata, a bit of a recycling dish for what you’ve got lying around. Also great for a lunchbox for a small or big person – just wrap in greaseproof/wax paper.

SERVES 4

3 tablespoons of olive oil

225g/1½ cups of potatoes, peeled and thinly sliced

150g/1⅓ cups of onions, thinly sliced

8 eggs

Salt and pepper

Preheat the grill to a high setting. In a large non-stick frying pan, heat 2 tablespoons of the oil on a medium to low flame. Add the potatoes and the onions and cook until golden. Take off the heat and reserve.

Whisk the eggs and season them. Pour the onion and potato mixture into the eggs and heat another tablespoon of olive oil in the pan. Add the egg, potato and onion and turn the heat down to low. Loosen the edges and agitate the pan.

When the bottom is set and golden brown, take an oiled plate, turn the omelette out and put it back in the pan, this time face-side down. Transfer the omelette to under a hot grill and cook for another minute or two until the top is set, then turn out, serving happily either hot or cold.