The Spanish Omelette is a favourite in my family and over the years we have perfected it.  It is perfect for using up leftover vegetables and is best served with bread and butter.  Although my mother may disown me for revealing a family recipe, I would love to share it with you.  Enjoy!

Of course, the main ingredient is egg.  The other ingredients are my favourites but obviously you can omit any that you do not like yourself.

Ingredients:

• Eggs (1 and a half per person)
• Potatoes (par-boiled)
• Onion (I find red or spring onion best, as the flavour does not mask the others)
• Tomatoes
• Peas
• Mushrooms
• Bacon
• Sausage
• Cheese

Method:

1. Melt some spread or butter in a deep frying pan (Olive oil can be used instead and is generally healthier)
2. Fry off the potatoes and meat in the pan until the potatoes are brown and the meat cooked
3. Next add the onions and fry until they are translucent
4. Then add tomatoes, mushrooms and peas
5. Beat the eggs in a bowl or jug.  Add some milk to thin the eggs slightly (I usually use 1 part egg to half part milk)
6. Add the cheese in slices to the mixture and stir
7. Turn the heat down to a low heat on the hob
8. Carefully add the eggs to the pan, pouring them over all the other ingredients.  You should have enough egg mixture to completely cover the other ingredients.  If not, beat some more and add them.
9. Cover the frying pan with the lid or a tea towel and leave on low heat for 15-20 mins or until the egg has cooked all the way through.
10. If you are brave enough, tip the omelette out onto a plate to cut up and serve.  Otherwise, cut the omelette whilst in the pan and use a fishslice (spatula) to remove the slices from the pan.