Instructions: Parboil the new potatoes in their jackets and set aside to cool. Heat a solid (cast iron type is good) based frying pan to medium hot and pour in the olive oil and allow to heat up for a few seconds, sizzle in the butter and add the peeled, parboiled potatoes (which have been sliced thinly) and fry until lightly browned with the chopped chorizo. Then add the chopped onion, peppers and garlic and fry until softened, taking care not to break up the potato when stirring. Add the mushrooms and continue cooking until the juices are running out and then reduce the heat to low, ensuring all the juices are cooking into the vegetables. (If the mushrooms are not cooked enough, the juices will continue to leak out into the egg mix later and the omelette will not set properly).

Now season the mix with a sprinkling of herbs, salt and pepper and fold into it the peas.

Flatten the omelette lightly and pour over the egg mix (whole eggs, whisked lightly with the yolks, cream and seasoned, allowed to reach room temperature).

Cook on low for about 5 minutes, ensuring the mixture is evenly distributed and that the cooker does not brown one side more than the other. After 5 minutes the mixture should be almost set and you can finish it off by placing the pan under a medium-hot grill to set the top. The final result should be about 11/2 inches in depth with the middle moist and firm but not runny.

The best way to serve the omelette is to leave it to rest for some while to set fully. Then it is easier to cut and serve. Also, the subtle nature of the flavours are more prominent when it is tepid. In fact, in Spain, this is a dish that is perfectly acceptable to serve cold.

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