Spiced fish omelette

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Serves 4

Ingredients

• 
  
  1 tsp black mustard seeds
• 
  
  1 tbsp vegetable oil
• 
  
  ½ onion, peeled, grated
• 
  
  5 curry leaves
• 
  
  2 tomatoes, chopped
• 
  
  1 tbsp grated ginger
• 
  
  1 garlic clove, peeled, crushed
• 
  
  1 birds' eye chilli, finely chopped
• 
  
  1 tsp garam masala
• 
  
  200g/7oz cooked salmon, flaked
• 
  
  100g coconut cream, grated
• 
  
  6 free-range eggs, beaten
• 
  
  1 tbsp double cream
• 
  
  1 tsp turmeric

Preparation method

1. 
   
   Preheat the oven to 180C/350F/Gas 4.
2. 
   
   Heat the mustard seeds in an ovenproof frying pan over a medium heat until they begin to pop. (CAUTION: Keep the pan well away from eyes and face.) Add the vegetable oil, onion and curry leaves and fry for 4-5 minutes.
3. 
   
   Add the tomatoes, ginger, garlic, chilli and garam masala and continue to cook for 3-4 minutes, then add the flaked salmon and coconut cream.
4. 
   
   Meanwhile, beat the egg, double cream and turmeric together in a bowl until well combined and pour into the frying pan, stirring a little. Continue to cook for 3-4 minutes, then transfer to the oven to bake for 4-5 minutes, or until the egg is cooked through.

Spanish-style tortilla

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Serves 6-8

Ingredients

• 25g/1oz butter
• 1 tbsp olive oil
• 2 large onions, finely sliced
• 750g/1½lb Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm/½in pieces
• 250g/8oz handful fresh spinach, cooked and roughly chopped
• 10 free-range eggs, lightly beaten
• salt and freshly ground pepper

Preparation method

1. In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft.
2. Add the potato slices and fry gently for two minutes.
3. Stir in the spinach.
4. Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan.
5. Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set.
6. Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan.
7. Replace the pan over low heat until the tortilla is cooked through.
8. Serve hot, warm or cold, cut into slices or cubes.