Spanish omelette with olives

Method

Heat 2tbsp of oil in a large frying pan over a medium heat. Add the potatoes and cook for 5 min, turning occasionally, until coated in the oil. Season with salt, add 150ml of water and cover with a large, tightly fitting saucepan lid. Cook over a low heat for 10-15 min, stirring halfway through, until the potatoes are tender when pierced with a knife. Using the lid, drain off any excess water and leave, covered, in the pan.

Meanwhile, heat another 2tbsp of oil in a large saucepan over a medium heat. Add the onions and cook gently for 15-20 min, stirring frequently, until golden and silky. Season, transfer to a bowl and leave to cool.

Preheat the grill to high, and heat a 26cm frying pan with a heatproof handle over a medium heat at the same time. Whisk the eggs with some seasoning and stir in the parsley and olives. Fold in the onions, then the potatoes. Add 1tbsp of oil to the pan, tip in the egg mixture, level the surface and cook for 3-4 min. Drizzle over 1tbsp of oil and move the pan to the grill, positioning 5-7cm away from the heat, for 4-8 min, until golden. There should be a gentle give in the centre so it's slightly moist when hot. It will firm up if cold.