Spanish Omelette

      Serves 2. 

• 
  
  4 eggs
  
  
• 
  
  1 tablespoon cold water
  
  
• 
  
  Salt and pepper
  
  
• 
  
  2 tablespoon oil (for frying)
  
  
• 
  
  1 onion, chopped
  
  
• 
  
  3 cooked potatoes, diced
  
  
• 
  
  4 rashers of bacon, chopped (or substitute cold chopped cooked meat)
  
  
• 
  
  2 cooked sausages (optional), sliced
  
  
• 
  
  3 tablespoon cooked vegetables, such as peas, sweet corn, broccoli
  
  
• 
  
  Pinch of dried mixed herbs (optional)

You will also need a large frying pan and a warm serving plate. Beat the eggs, together with the water, a little seasoning and herbs (if using) with a fork in a small bowl. Heat the oil in a large frying pan over a medium heat and fry the onion, bacon and cooked potatoes for 3 to 5 minutes, occasionally stirring with a wooden spoon. If using cooked meat and vegetables add them to the pan and heat them through. Pour the beaten egg mixture over the vegetables in the pan and cook without stirring until the bottom is firm. Shake the pan from time to time to make sure the omelette does not stick. If it does, slide a spatula under the egg to free it from the pan and continue cooking. If you have a grill then place the frying pan under the grill for a few seconds until the top is firm, alternatively place a large plate upside down over the omelette and flip the pan to turn the omelette over then slide the omelette back into the pan to cook the other side. Cook until golden and set — 2 to 3 minutes more. Shake the omelette loose from the pan and slide on to a warm plate. Cut into wedges and serve hot or at room temperature.