Servings:

two

Level of difficulty:

Easy

Ingredients

A knob of butter
2 medium onions, finely sliced
2 par-boiled potatoes, medium sliced
4 medium free-range eggs
50 - 100g Lancashire cheese, crumbled or grated
A drop of milk
Salt and freshly ground black pepper
Fresh herbs, chopped, thyme and parsley are good mixed together

Method

1. Gently sauté the onions in the butter, until soft and golden, but not browned.
2. Add the par-boiled potatoes to the pan, and mix together with the onions.
3. Warm through to finish cooking the potatoes.
4. In a jug, mix together the eggs, black pepper to taste, and a little milk to loosen the mixture. (Do not add salt at this stage as it can make the eggs rubbery.)
5. Turn the heat up under the pan, and add all the egg mixture, then turn the heat down to medium.
6. Resist the urge to fiddle at this point! Let the edges of the tortilla set, as it does, run the liquid mixture round the edges of the pan.
7. Although the edges of the tortilla will be virtually cooked, there will be pools of partially cooked egg, use a spatula to gently open the areas, letting the heat rise, and set the egg.
8. Once the tortilla is set all over, add the Lancashire cheese, a sprinkling of salt and pepper, and the herbs.
9. Fold the tortilla into half, and sprinkle with a little more chopped parsley to serve.



Serve with dressed salad leaves, or for a more substantial supper, with baked beans and crusty bread.