This is a popular dish in Spain and makes a great supper food Рit can be served hot or cold and can be eaten with fingers!  Young children like the mixture of colours and textures and any left overs can be saved for lunch boxes the next day.

This version includes more vegetables than normal – a way of getting to 5 a day.

4 medium-sized potatoes, peeled and thinly sliced
6 eggs
1 onion, chopped
vegetables (see below for suggestions – chose something local and seasonal)

olive oil

Suggestions for extra vegetables:

Sweet potatoes (reduce the number of normal potatoes), pumpkin, mushrooms, leeks, peas, green beans, baby corn, asparagus, pretty much anything really!

Heat the oil in a large frying pan and gently fry the potatoes until almost soft.¬† Add onion, green pepper and any other vegetables and continue cooking until tender.¬† You may need to stir gently to make sure they don’t stick to the bottom of the pan.

Drain off the excess oil.

Beat eggs in a bowl and season well.  Add the vegetable mix and stir.

Heat a little oil in the frying pan and pour on the egg and vegetable mix. Shake the pan from time to time to ensure that it doesn’t stick.

When the bottom of the omelette has set, cover the pan and turn the heat low and continue cooking until set all the way through.

Serve with salad if required.

Recipe by Arabella Greatorex, The Natural Nursery, 185 North Street, Southville 0117 966 8483,