This omelette cake is something between a Spanish tortilla, a French quiche, and an Italian frittata. It’s Spanish because of the chorizo and potato, French because I add some cream to the eggs which changes its texture and taste, Italian because it is baked in the oven instead of on the hob.

Ingredients

• 6 eggs;
• 50g fresh spinach baby leaves;
• 200-300g chorizo or venison sausages;
• 1 white onion;
• 100g green beans;
• 300g single cream;
• 250g new potatoes;
• 50g mature cheddar grated;

Step by step

• Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain and leave to cool.
• Beat the eggs with the cream with a blender, season a bit with salt and pepper.
• Chop the onion and slice the chorizo.
• Heat a non-stick frying pan with a spoon of olive oil. Add the onion and the chorizo slices. Cook for a couple of minutes until everything is golden and crisp.
• Put the spinach leaves in a microwave for 1 min to soften them before adding to the pan.
• Slice the potatoes and put them in an oven-proof pan. Add the green beans, the spinach, the chorizo. Spread everything out evenly.
• Pour the beaten eggs on top. I usually finish my cake with some grated cheese on the top but it is optional.
• Place the pan in the preheated oven (190C) and cook until the omelette is golden brown on top and cooked through in the middle (around 30-40 min).

  Your shopping basket

• 250g spinach – £1.49
• 3 onions – £0.50
• 280g chorizo – £3.29
• 6 eggs – £2.05
• 300g single cream – £0.70
• 1 kg new potatoes – £1.39
• 300g green beans – £2.35
• 200g cheddar – £2.39
• Total basket £14.16 | Cost of ingredients (6 serving) £8.29 | Per serving £1.38