Delia Smith's Spanish Tortilla

Begin by heating 2 tablespoons of the oil in a frying pan, add the potatoes and cook them for 8-10 minutes (stirring them from time to time) until they're evenly
browned. Then add the onion, pepper and sausage. Stir well and carry on cooking for another 6-8 minutes.

Now beat the eggs and season them well with salt and pepper, and pour them into the frying pan over the vegetable mixture.

Cook over a medium heat for 3 minutes or so, drawing the cooked egg into the centre of the pan with a palette knife and letting the liquid egg run into the gaps.

When the omelette is firm - but still slightly moist - turn it upside down onto a plate. Then heat the remaining tablespoon of oil in the pan and slide the omelette back into the pan (other side up). Cook it for a further 3 minutes.

You can, of course, serve this straightaway, otherwise leave to cool, cover and keep until needed. If you find the classic Spanish way of turning the omelette difficult, you can pre-heat the grill before you start and grill the top side until golden.