The omelette is inexpensive and requires few ingredients, most of which you usually have lying around your kitchen. I added red peppers, as they were the only vegetable I had available, but you can use as many vegetables as you like, such as courgettes, aubergines and tomatoes.
2 red peppers
salt and pepper
Peel the potatoes and cut into halves.
Using the peeler, slice them into thin discs and chop the onions and peppers into thin slices and set aside.
Pour 6 tbsp of Sunflower oil into a pan and wait until it is hot and beginning to smoke.
Add the potatoes, onions, and peppers into the pan, season and cook on the lowest heat for 20 minutes until the potatoes are cooked and tender. Keep turning the potatoes, occasionally shaking the pan to make sure that they evenly cooked.
Meanwhile beat the eggs lightly using a fork - making sure not to over beat them. Season and tip the onion and potato mixture into the beaten eggs. Mix thoroughly before returning the mixture back into the pan. Turn the heat down to the lowest setting and cook slowly for 20-25 minutes.
Every so often, using a palette knife, draw the edge of the tortilla in gently, to give it a rounded edge.
When there is basically no liquid egg left on the surface of the omelette, turn it over to cook the other side. Put the omelette under the grill for 2 minutes to make sure that the top side of the omelette is slightly set and then turn the omelette. To do this, put the lid on and carefully invert the pan, so that the omelette falls back onto the lid.
Using a palette knife slide the omelette back into the pan and cook for 2 minutes. Turn the heat off and leave for a further 5 minutes to settle. Using the pallette knife slide the omelette back into the pan. Cook for about 2 minutes more, then turn off the heat and leave it for a further 5 minutes to settle. Serve it hot or cold with salad.