My perfect Friday night feast! Feet up, glass of red, let the  weekend begin!  We’re talking some olives, sundried tomatoes, manchego cheese and serrano ham plus Spanish omelette. When I was growing up this was  something we had regularly in our house – no matter how bare the ‘larder’ was there were always eggs and potatoes so this was a great stand-by and we loved it. It is delicious hot or cold, great for picnics, lunchboxes too.

NB – the most important thing here is to have a good non-stick frying pan. I use a 24cm pan.

• I also used:
  2 Litre glass pyrex jug
  1 Litre measuring jug
• a saucepan lid that fits snuggly in the frying pan (essential for turning over the omelette).
  a large plate slightly larger than the frying pan
  a wooden spatula

Serves: 6-8

Preparation time: 5/10 mins approx.

Cooking time: 20/30 mins approx.

Ingredients

700g approx. rooster potatoes, peeled
1 onion, skin removed
4 large eggs
300mls olive oil*
50/100mls milk
Sea salt

• Put the olive oil into the frying pan and heat it gently.
• Slice the potatoes and the onion thinly, using either a mandolin or in a food processor using the slicing attachment
• Slide the potatoes and onions gently into the pan, pressing them down so the oil is just barely covering them
• Cook over a gentle heat for 10 to 15 minutes (you know they are cooked when a knife goes through them easily)
• Whisk the eggs together in a jug and top up with milk to bring the mixture up to approx 350 mls
• Season the mixture with salt
• Drain the oil from the potatoes into a large wide necked jug or bowl using a saucepan lid (to hold the potato mixture in the pan)
• Pour the egg and milk mixture into the pan, tilting the pan to encourage the liquid to move to the edges
• Cook for 5 to 10 minutes on a medium heat
• Turn / flip the omelette using a large plate and then slide the uncooked side back into the pan (if some potatoes escape just tuck them in underneath using a wooden spatula!)
• Cook for a further 5 to 10 minutes on a medium heat
• The omelette is cooked when it is nicely golden on both sides.
• Delicious served hot or cold.

*This may seem like a large quantity of olive oil but you can re-use it by filtering it through a small sieve  into a container or bottle (using a funnel), and re-using it.