Eating In

500g new potatoes (pink fir apple would be good)
Olive oil
2 onions
150g chorizo
6 eggs
Salt and pepper
Pre-heat the oven to 400°F/200°C/gas mark 6. Slice the potatoes finely and leave in a bowl of cold water. Add some olive oil to an ovenproof dish or frying pan, and fry the finely chopped onions. Slice the chorizo and cut the slices into quarters. Add to the pan. Stir well and cook for a few minutes. Drain the potatoes and add them to the mix. Season with some salt. Cook for a further 10 minutes or until the potatoes are soft. Crack the eggs into a mixing bowl, season with salt and pepper and whisk until smooth, then tip the contents of the pan into the eggs. Stir thoroughly. Wipe out the pan and smear with olive oil. Tip the mixture back into the pan. Smooth the top and place the pan in the oven and reduce the temperature a couple of notches. Cook for 10 – 15 minutes until the omelette is just set. Allow to cool in the pan and then run a spatula round the pan to loosen the omelette. Place a large plate over the pan and quickly turn it upside down to remove the omelette. Serve in wedges, hot or cold.