Spanish omelette

• Free-range eggs8 eggs
• White potatoes600 g
• Brown onions150 g
• Peppers1 pepper
• Frozen peas100 g
• Lettuce1 lettuce

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Egg.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Peel the potatoes and cut into slices about as thick as a pound coin. Thinly slice the onion. Heat 4 tablespoons of oil in a non-stick frying pan over a medium-low heat, add the potatoes and onion with a good pinch of salt, and cook gently for 15 minutes, turning now and then, until soft but not browned.600 g white potatoes150 g brown onions
2. Crack the eggs into a large bowl and whisk with salt and pepper. Dice the pepper. Lift the potatoes and onion out of the pan with a slotted spoon and stir them into the eggs along with the pepper and the peas.8 eggs1 pepper100 g frozen peas
3. Leave about a tablespoon of oil in the pan and pour the mixture back in. Cook on a low heat for 10 minutes without stirring, until the edges are set and only the top is still wobbly. Heat the grill to high.
4. Slide the pan under the grill for 3 to 4 minutes until the top is set and golden. Leave for 5 minutes, then turn out and cut into wedges. Serve with the lettuce, torn into a simple salad.1 lettuce

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