Cheesy potato tortilla

Cut the potatoes into one pound coin thick slices. Cook in a pan of boiling salted water for 3 minutes or until just tender. Drain and set aside.

Whilst the potatoes cook, heat the oil in a frying pan, add the onions and sauté over a gentle heat for 8 minutes, stirring until they are soft. Add the potatoes and sauté the potatoes and onions for a further 5 minutes or until both are golden.

Beat the eggs with plenty of salt and pepper. Stir the chilli into the onions and potatoes and cook for 30 seconds. Pour in the eggs and shake the pan to level the surface. Cover with a baking tray and cook over a medium heat for about 8 minutes or until the underside is golden brown.

Now pop the pan under a hot grill and continue to cook, uncovered for about 4 minutes, until the top is golden and all the egg has set. Leave to cool for a few minutes before transferring to a plate or board. Serve in small wedges either hot, warm or cold.