Spanish Omelette /Tortilla

(Serves 6)

1 kilo potatoes, sliced

1onion, chopped

Salt

6 eggs

2 tablespoons of milk

Olive oil

Slice the potatoes in around shape. Fry them in olive oil with the onion until soft, and then drain them. Beat the eggs, add the milk and salt to taste. Mix the eggs in with the potatoes.

In a large frying pan add a little oil and when hot, throw the mixture in and flatten it. Lower the heat and watch that it doesn't burn. After 10 minutes turn the mixture over in one go - not as easy as it sounds - if you've got half a nonce you'll suss it out! It's ready to serve when browned.

This dish can be eaten cold if preferred or with a mix of succulent Latino type things that carouse and patter to your every whim, brig me the brandy hand me a light we're frying tonight...nurse...nur...