Spanish omelette

A great store cupboard dish which can also be made using leftover vegetables such as courgettes, carrots and green beans. Serves 4. INGREDIENTS

400g new potatoes, scrubbed and cut into 5mm slices 150g frozen peas 4 tablespoons vegetable oil 1 large onion, thinly sliced 2 large garlic cloves, crushed 6 large eggs 4 tablespoons chopped parsley Black pepper 200g cooked ham, about 5mm thick, chopped 6 cherry tomatoes, quartered

METHOD

1) Bring a large pan of lightly salted water to the boil. Add the potatoes and peas and return to the boil. Reduce the heat and simmer for 3 minutes or until the potatoes are beginning to soften. Drain and set aside.

2) Heat 2 tablespoons of the oil in a 25cm frying pan at a medium heat, then add the onion and cook for 2 minutes. Add the garlic and continue cooking for a further 2–3 minutes until the onion is soft, but not brown. Add the potatoes and peas to the pan and continue frying, stirring for 5 minutes or until the potatoes are tender. Remove the pan from the heat.

3) In a bowl, beat the eggs with the parsley and black pepper, then stir in the ham, the potato, onion and pea mixture and the tomatoes.

4) Place the frying pan back over a medium heat, add the remaining oil and when hot, pour in the egg mixture. Cook the omelette for 5–7 minutes on a low heat, until the base is set.

5) Meanwhile preheat the grill to medium and place the pan under it to continue cooking the omelette until it is golden brown and set. Serve hot or cold.