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baking tips

spanish omelette

i make this all the time, its so easy! i only recently tried puting garamasala in, but it made it so much more tasty. sometimes i put in the tiniest bit of honey which is also really nice.

1 onion
2 medium sized potatoes
1 packet of lardons, or tear up a few slices of ham
2 tablespoon olive oil (try flora cuisine, works really well instead)
5 medium eggs
150ml (1/4 pint) milk
Half a teaspoon mixed herbs
Large pinch of garamasala
Salt and ground black pepper


  1. Heat the oven to 180C, gas mark 4.
  2. Cut the ends of the onion and peel it. Cut it in half, then into thin slices. Peel the potatoes and cut into small cubes (about twice the size of your thumbnail)
  3. Put the oil into a non stick frying pan, add the onion, potatoes and lardons and stir everything gently in the pan until the onions are going brown and the potato is slightly soft. (about 5-10 minutes)
  4. Take the pan off the heat and spoon the vegetables and lardons into the ovenproof dish. Spread them out into an even layer. Break the eggs into a separate, large bowl.
  5. Beat the eggs with a fork and pour in the milk, add the herbs and Garamasala and a grind of salt and pepper. Then beat everything until they are mixed well.
  6. Pour the egg mixture over the vegetables and put into the oven for 40 minutes, or until set and golden brown.
  7. Put a knife into the middle of the omelette; if runny egg comes out cook it for another 5-10 minutes.
  8. Serve with salad and chips, or anything you fancy!

 You could also add peas to the onion and potato, but they won’t take as long in the pan, so put them in a little later.