Manju Malhi's Spanish Omelette

Method

Heat a large frying and add the oil. Tip in the potatoes and cook until soft heat gently, add the diced potatoes and cook until soft.

Then add the onions, salt and pepper and cook until all the vegetables are soft. Pour off any excess oil with a spoon.

Add the potato and onion mixture to the bowl containing the eggs, stir thoroughly.

Add some fresh oil to the frying pan, pour in the mixture and fry for about 10 minutes over a moderate heat, making sure that you shake the pan frequently to prevent the omelets from sticking.

When the underneath is firm, turn the omelets over by placing a large plate over the frying pan and flipping over, then slip back into the pan, alternatively you can cook the other side by putting the frying pan under the grill.

Continue cooking until the omelets is set all the way through.

Allow the omelette to rest for a few minutes after removing from the pan.

It can be eaten hot or cold and is delicious straight from the fridge and served with salad.