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Golden wonder potato omelette

This makes a fantastic inexpensive snack or, served cold, great picnic food.

We often cut it into small cubes and serve them as appetisers at functions. It find it keeps covered in the fridge for up to two days. I like to use a non-stick frying pan but a well-seasoned heavy-based frying pan also works well, it’s just more difficult to turn the omelette over.

Heat two tablespoons of the oil in a non-stick frying pan that is about 23-25 cm/9-10 in in diameter. Add the onion and sauté for 2-3 minutes until softened but not coloured. Using a mandolin or food processor, thinly slice the potatoes. Dry well in a clean tea towel and add to the pan, tossing to combine. Season generously, reduce the heat and cover with a lid or plate, then cook gently for 20-25 minutes until cooked through and lightly golden. Turn them over once or twice and shake the pan occasionally to ensure that they cook evenly.

Break the eggs into a large bowl, add a good pinch of seasoning, then whisk lightly with a fork. When the onion and potato mixture is cooked, drain off any excess oil and quickly stir into the beaten eggs.

Wipe out the frying pan and use to heat the remaining tablespoon of olive oil. Tip in the potato and egg mixture, pressing it down gently. Cook for about 5 minutes until there is virtually no raw egg mixture left on top of the omelette, pushing down the sides with a spatula for a curved edge. Invert on to a flat plate and slide the omelette back into the pan. Cook for another 5 minutes until just cooked through but still very moist in the centre.

Warm or cold, turn the tortilla on to a chopping board and cut into wedges. Place a wedge on each serving plate and serve with separate bowls of mixed salad and oven-dried country tomatoes to hand around.