Food: Spanish Omelette

I had so many potatoes left over from dinner a few nights ago and was going to make a bubble and squeak type thing. But then I realised that I didn't have any cabbage or spring onions. Very unhelpful. On examining our very empty fridge (the locusts had visited over Easter), I realised that the only useable food item in there was eggs. Then it came to me....Spanish omelette. I'm seriously pleased with this recipe. It's super tasty while hot, even tastier when served cold and makes a great picnic dish (as it's easily sliced up and transported).

Serves 4

6 large eggs
500g potatoes, cooked (either boiled, or like ours were, roasted)
1 onion, finely chopped
100ml olive oil
Plenty of salt and pepper

1. Begin by sauteeing the onions in the olive oil on a low heat for 15 minutes. You don't want the onions to colour at all.
2. Slice the potatoes into approximately 0.5cm thick pieces and add to the oil and onions.
3. Continue to cook gently for another 10 minutes.

4. In a large bowl, beat the eggs and season generously with salt and pepper. Add the hot potatoes and onions to the eggs.

5. Place an omelette pan on the heat with a little oil and pour the eggy mixture into it. Cook for a couple of minutes until golden brown, then place the pan under the grill to cook the other half.
6. Allow your omelette to cool slightly before slicing into large slices.