INGREDIENTS (for 6 portions)

• 1 small white onion, roughly chopped
• ½ pound of white potatoes, peeled and cut in to slices (3-5 mm)
• 6 fresh eggs size medium
• Pinch of salt
• 1 teaspoon of vegetable oil

METHOD

1.  Fry the onion in the olive oil until soft, remove from frying pan

2.  Fry the potatoes on a frying pan or deep fryer until brown, then put them in a bowl with the onions

3.  In a different bowl beat the six fresh eggs separately then stir in the onions and potatoes mixing and smashing altogether then season with salt and pepper.

4.   Heat the pan with a teaspoon of oil, add all of the mixture in to the frying pan, leave to cook slowly on moderate heat using a spatula to shape the omelette in to a cushion, turn over when set and a golden colour.

Recipe from Head Chef Rosendo Simbana, El Pirata Mayfair, www.elpirata.co.uk