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Spanish omelette


15ml (1 tbsp) Sunflower Oil
1 onion, finely chopped
200g (7oz) leftover potatoes, cubed
2 tomatoes, skinned & chopped
1 tbsp fresh basil, finely chopped
Yolks of 2 Eggs
2 Eggs
150ml (1/4 pint) Fresh Whole Milk
Salt and freshly ground black pepper


1. Heat oil in a large heavy-based frying pan, add the onion, cook until softened. Add the potatoes, tomatoes and basil.

2. Beat the yolks, eggs and milk together, season. Pour into the pan and stir until beginning to set.

3. Place under a hot grill and cook until lightly golden and set on top. Serve cut into wedges.

Serves: 2-4
Preparation time: 10 mins
Cooking time: 15 mins

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