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Spanish omelette

This is a great lunch to make when the fridge seems almost empty. It is easier to make than the long list of instructions suggests. You need to be able to improvise and use whatever is to hand, although you obviously need to have eggs.  The Naughty Knight loves it, as he thinks he is eating egg-cake for lunch and always asks to slice it.   
  • half onion, finely chopped
  • splash of olive oil and knob of butter
  • eggs - 2 per person
  • seasoning
  • a handful of cooked potatoes - I usually use left over roast potatoes or left over jacket potatoes, cut up into chunks
  • grated cheddar (or other hard) cheese - enough to make it nicely cheesy
  • an assortment of what ever is in fridge sliced up: peppers (when in season), ham, diced tomato, mushrooms etc
  • a dollop of single or double cream if in the fridge and needing to be used up
  1. In a heavy based non-stick frying pan fry the onion in a little olive oil and butter until caramelised. Add the potatoes to the pan and fry till a little crispy.
  2. Meanwhile, whisk the eggs in a bowl, season and add the cream if using. Set aside till needed. 
  3. When the onion and potato are nicely browned and sweetened, turn the heat right down and add the eggs, lifting the pan a little to ensure the eggs cover the whole pan.  Allow to start to set gently, then add the assortment of whatever you chose to be in the omelette.  
  4. Allow to cook at a very gentle, slow pace over a low heat. If it is too hot, the bottom of the omelette will burn and the inside will not cook.  
  5. Turn on the grill up high.
  6. When the base of the omelette is cooked, place under the grill and allow the top half to cook.  The timing depends on how many eggs you have used. Check from time to time by putting a skewer in the middle to see if liquid comes out.  Add more grated cheese on top if desired. 
  7. When you are confident it has cooked, take out from under the grill and turn upside down onto a large plate. This is when it should look like a cake.  Cut into slices and serve.  Delicious hot, cold or luke warm.