Every now and then, I get ‘homesick’ for Spain. Though I only lived there for a year, but it was one of the best years of my life. I met my lovely boyfriend there. This week marked five years since I moved to Santiago de Compostela in Spain, as part of my university studies. Despite that fact that I found this a little depressing (where has the time gone?!), I also felt that I needed to mark the occasion, so I took advantage of an evening in and made a Spanish omelette. It’s a very simple tapas recipe, and relatively healthy if you go easy on the oil.

Tortilla Española Recipe

• 2 large potatoes, sliced
• 1 large onion, diced
• 5-6 eggs
• 3-4 tbsp olive oil
• salt and pepper

1. Slice the potatoes par-boil or fry in a frying pan in a little oil
2. Heat a little oil in a frying pan and soften the onions.Add the potatoes. Cook until soft.
3. Mix the eggs in a bowl and season.
4. Add the potatoes and onion mix to the bowl and mix together quickly.
5. Add the rest of the oil to the pan, heat and pour the whole mixture in as quickly as possible.
6. When the omelette is almost set on the bottom side, use a plate to flip the omelette and slide it back into the pan for a minute.

Serve with chorizo or salad – or both! Enjoy!