Serves 4-6

This is a delicious low-cost meal,and looks really impressive- like a huge, crisp cake of potatoe! Serve with salad.

Ingredients: Good 1lb of peeled potatoes, 6 free range eggs, 1 medium chopped onion, 3-4 tablespoons of extra virgin rapeseed oil, salt and pepper

Finely slice and cut the potatoes into roughly scrabble tile-sized pieces; sprinkle with salt. Heat 2 good tablespoons of oil in a frying pan and when hot, cook potatoes for 5 minutes, turning frequently. Add the onion, stir well, reduce heat a bit and then cover, cooking for a further 10 minutes, stirring often. Break eggs into a large bowl and beat just a little, adding salt and pepper. Check the pots are cooked and then add to the bowl of egg mixture. Heat the remaining oil in the frying pan and then add the contents of the bowl. Cook for about 15 minutes on a very low heat, until there is only the smallest amount of runny egg on top. To turn over, cover the pan with a large plate, invert and return the omelette to the pan the other way up by sliding it off the plate. Cook for a further 2 minutes.