A couple of years ago I visited a friend in Madrid. I stayed in a lovely hotel which served a luscious breakfast of cake, fruit, cereal and hot breakfast. What I remember most was the spanish omelette. It was served with a tomato sauce and I found it a really nice start to the day. 

I vowed when that when I got home I would learn to make this dish. I make it every now and then and cut it into slices. I wrap up each individual slice and put some in the fridge and the rest in the freezer. I then grab a slice from the fridge on my way out the door and eat at my desk for breakfast. It is also a really good way to use up leftover potatoes. 

Ingredients

500g of boiled or raw potatoes or about 6 potatoes
6 eggs
Mixed herbs
1 large onion 






Method

1. Start by heating some olive oil in a big frying pan (one that can go in the grill).
   
2. Slice the onion into rings and gently fry.
3. Either slice the bolied potatoes or thinly slice the raw potatoes.
4. Add the raw potatoes to the frying pan and cook until they are soft and brown.
5. If your potatoes have already been boiled add them to the frying pan to brown.
6. Meanwhile beat 5 of the eggs and add the mixed herbs.
7. When the potatoes are browned take them and the onions out of the pan and add them to the egg mix. Stir until mixed.
8. Add a little more oil to the pan and then add the potato, onion and egg mix.
9. Gently heat and using a spatula push the sides of the omelette into the pan.
10. Put on the grill whilst the omelette is cooking.
11. Beat the final egg. 
12. Pour the last egg on to the top of the omelette.
13. When the bottom is cooked place the pan under the grill to cook the top. By adding the last egg at the end I find this gives a better finish and texture to the top.
14. When the omelette is golden brown, take it out of the grill and gently ease it onto a plate.

I am entering this into the Breakfast club which has as its theme this month, eggs. The club is being hosted this month by the lovely Karen at Lavender and Lovage.