Spanish Omelette        Serves 4
6 eggs
3 medium sized potatoes
2 large diced onions
salt and pepper to taste
Whisk the eggs, and seasoning and set aside. Dice the potatoes small and fry them with the onion in olive oil in a hot frying pan (when the oil is steaming), stirring all the time, until they are soft but not crispy. Add to the egg mixture and mix well. Wait till the pan steams before returning mix. Cook on a high heat for 1-2 mins. Use a plate to help turn the omelette and return to the heat for a further minute. It should be a little moist inside. The secret to cooking this dish is using a good non stick pan and lots of oil so that it doesn't stick. You can also add other veg or bacon to taste.