The Italians call them frittata, the Spanish call them tortilla. Whatever they are, these gutsy omelettes are perfect for almost any occasion.

You will need:

½ cup olive oil

5 medium sized potatoes (old potatoes are good)

2 onions, sliced thinly

6 eggs, lightly beaten in a large bowl

2 Tablespoon rosemary, chopped

1 teaspoon salt

What to do:

Par-boil the potatoes until they are soft on the outside but not yet cooked all the way through. Drain and, once cool enough to handle, slice into rounds.   Heat the oil in a large pan and cook the onions until soft. Add potatoes and cook over medium-heat for another 5 minutes.

Remove the potatoes and onions from the pan (leaving the oil) and transfer them to the bowl with the beaten eggs.

Stir to cover well with the egg, add the rosemary and season with salt. 

Add the egg mixture back into the pan, reduce the heat to low and cook the tortilla slowly until you suspect it is golden and firm enough to flip. Carefully flip, slipping it onto another plate if necessary, and cook until done.

Cut into wedges or squares and serve at room temperature.