Spanish Omelette with Roast Pepper, Goats Cheese, Basil and Spinach 

• 6 Quality Assured eggs
• 50ml pouring cream
• 150g cooked potatoes, cut into dice-sized cubes
• 150g sliced onion, cooked in olive oil until transparent
• 1 red pepper, roasted, skinned and cut into thin strips
• 10g basil
• 100g cooked spinach, finely cut
• 75g goats cheese, crumbled
• Salt and freshly ground black pepper
• Grated nutmeg
• Olive oil

Lightly beat the eggs and cream, add the potatoes, onion, pepper, basil and spinach, two-thirds of the cheese and season well. Heat an 8 inch non-stick pan, add a tablespoon of olive oil and roll the pan until the sides and bottom are all lightly coated. The pan needs to be hot but not smoking.

Pour in the mixture, and crumble the rest of the goats cheese on top.  Cook over a gentle heat until the side begin to firm up a little (about 2-3 minutes), then transfer to the over for 10-15 minutes at 170ºC until the centre is firm and pale golden.

Remove from the oven and let sit for 3-4 minutes when you should be able to turn it out onto a plate or board.

Serve hot or cold accompanied by salad leaves and black olive tapenade.