Served hot or cold, a Spanish omelette is delicious, easy to make and fairly inexpensive.  This recipe is for a medium sized frying pan and will make enough for about 10 slices.

Method (serves 10)

• Wash and halve the baby potatoes.
• Boil the potatoes until cooked through, and then drain.
• Meanwhile, heat the butter in a frying pan and gently cook the onions for about 5 minutes, until soft.
• Add the potatoes to the pan and gently fry them for 3-4 minutes. 
• Add the wilted spinach to the potatoes and onions in the pan. 
• Beat the eggs in a jug with some salt, pepper and about half of the chives, pour them over the potatoes and keep cooking on the hob very gently for 5 minutes.
• Transfer the pan under a heated grill (not too hot!) until it is cooked through. 
• You can check this by sticking a knife in the middle and pulling the omelette apart gently to check that the eggs have cooked.
• Turn out the omelette on to a plate and serve hot or cold, scattered with the remaining chives.