Simple Spanish SUPPERS

Laid-back early autumn entertaining made easy!

- ROSE FOOKS

Spanish omelette

Make this ahead, then warm it to serve with other tasty nibbles to start.

SERVES 6 PREP 20 mins COOK 40 mins

* 30ml olive oil

* 500g waxy potatoes, unpeeled, sliced

* 1 onion, finely sliced

* 1 sprig rosemary

* 1 garlic clove, bashed

* 6 large free-range eggs

* 2tbsp whole milk

* Shaved Manchego, flaked sea salt, chopped parsley and garlic mayonnaise, to serve

YOU WILL NEED

* 20cm frying pan

1 Heat the oil in the frying pan over medium heat. Add the potatoes and fry for 10 mins, stirring until tender but not coloured. Add the onion, rosemary, garlic and some salt, and fry for 10 mins to soften.

2 In a bowl, beat the eggs with the milk and season. Tip in the potatoes and onion, discarding the rosemary and garlic. Mix well.

3 Return everything to the pan, reduce the heat to low and cook for 10-15 mins, until firm around the edges but a bit runny in the middle.

4 Hold a plate over the pan and carefully invert the tortilla. Slide the tortilla off the plate and back into the pan, and cook for 5-10 mins more. Turn out on to a serving board to cool.

5 Cut the tortilla into cubes, sprinkled with flaked sea salt, shaved Manchego cheese and parsley. Serve with the mayonnaise and any nibbles.