INGREDIENTS

750g new potatoes, scrubbed and sliced (about the thickness of a £1 coin)

12 Stonegate Estate Organic eggs

200ml extra- virgin olive oil

2 medium onions, thinly sliced

½ tsp dried chilli flakes

2 -3 teaspoons of sweet paprika (or smoked if you prefer)

2 sprigs of rosemary leaves, torn from stems and roughly chopped

Sea salt and freshly ground black pepper

METHOD

1. Place a large frying pan over a low–medium heat and add the olive oil. When it’s warm, add the sliced potatoes and onion and cook, stirring regularly, for 6-8 minutes. Season the potatoes and onions well with salt and pepper.

2. Sprinkle over the chilli flakes and paprika and continue to cook for 15-20 minutes until everything is nicely softened, but not browned, or, until the potatoes are just beginning to break up.

3. Crack the eggs into a bowl and season them well. Whisk them thoroughly. Pour the eggs over the potatoes and using a fork or spatula move everything around, evening it all out and settling it all down. Sprinkle with a touch more rosemary and a touch more chilli if you like, then turn down the heat and cook for 3-4 minutes, or until the omelette is beginning to firm up on the underside.

4. Set the omelette under a preheated grill and cook for a further 2-3 minutes or until it’s just cooked through and set.

5. Place a flat board lined with greaseproof paper over the top of the pan and carefully flip the pan, inverting the omelette onto the plate. Allow it to rest for at least 5 minutes before serving with a dressed green salad.