Tortilla (spanish omelette)

I woke upon Sunday to a sneezing fit. In order not to wake Gipsy Spread, I got out of bed and began to attend to the day. We were at Mother in law Spread's house, along with Sister and Brother in law Spread. I decided it might be nice to have some breakfast ready for everyone for when they woke up. As it was the five of us, I decided on a large tortilla that we could carve up and complement with the delicious organic sourdough bread and bacon for the carnivores.


What you will need
200g new potatoes
1 large onion
6 eggs
100ml milk
1 table spoon english mustard
2-3 cloves garlic
60g cheddar
A handful of fresh parsly
A handful of fresh chives


Firstly, slice the new potatoes in half and put on to boil for 10-15 minutes untilcooked through.


Meanwhile, slice the onion very thinly and soften in a tablespoon of oil in a frying pan with the chopped garlic.


Whisk together the eggs, milk and mustard and season again with plenty of salt and pepper.


When the potatoes are cooked, drain and add to the frying pan with the softened onions and garlic.


Add the chopped fresh herbs and grated cheddar to the egg mix and pour over the potatoes. Cook on a medium heat for 5-10 minutes until the underside has cooked and browned.


Finish the top under the grill for 5 minutes until browned.

Serve with some toasted fresh bread. I also had this with some balsamic tomatoes and red onions. This can also be served cold for lunch with a nice crisp salad and is perfect for picnics!