If you are longing for the flavours of your summer holiday then try this version of the Spanish Frittata. Use whatever vegetables you like and try adding a little smoked paprika to add to that traditional taste.

SPANISH OMELETTE

300g potatoes

1 small onion

2 cloves of garlic

1 courgette

1 red pepper

25g butter

2 TBSP olive oil

6 eggs

50g grated cheddar

flat leaf parsley to garnish

METHOD

1. Peel and cut the potatoes into small pieces. Place in a large pan of water and bring to the boil. Cook till soft.
2. Meanwhile peel and dice the onion and place in a large bowl.
3. Slice the garlic and place in the same bowl.
4. Dice the courgette and place in the same bowl.
5. Dice the red pepper and place in the same bowl.
6. Melt the butter and oil together in a large frying pan. Add the bowl of chopped vegetables. Cook for 5-10 minutes until starting to soften.
7. Add the potatoes and cook for a further 5 minutes.
8. Beat the eggs together in a jug and season well. Pour into the pan and keep moving the set eggs away from the edge and allow the unset eggs to flood it’s place. Stop when there is no remaining unset egg.
9. Preheat the grill.
10. Sprinkle the top of the omelette with the cheese and place under the grill till set and golden.
11. Sprinkle the top with the parsley and serve warm or cold.