Baked Spanish Omelette
vegan butter for greasing
2 medium-sized potatoes
2 tablespoons of olive oil
1 clove of garlic
100g (4oz) frozen peas, thawed or you could use fresh peas
150ml (1/4 pint) almond milk (or you could use coconut/soya or hazelnut milk whichever you prefer)
salt and ground pepper
a shallow 20cm (8in) oven-proof dish
1. Turn your oven on to 180oC, 350oF, Gas mark 4. Dip a paper towel in some butter, then rub it over the inside of the dish.
2. Peel the onion and cut it finely. Peel the potatoes and cut them in half. Cut them into 1cm (1/2 in) slices. Cut the slices into cubes.
3. Heat the oil in a frying pan over a medium heat. Add the onion and potato and cook for four minutes, until they begin to soften.
4. Peel and crush the garlic. Add it to the pan and cook for two minutes more, until the onion and potatoes begin to brown.
5. Take the pan off the heat. Spoon the onion and potato into the bottom of the dish spreading it out evenly. Add the peas too.
6. Break the eggs into a small bowl. Beat them with a fork, then stir in the milk and a little salt and black pepper.
7. Pour the beaten egg over the vegetables in the dish. Bake the omelette in the oven for 45 minutes until it has set.
8. To check that it is cooked, push a knife into the middle of it. If lots of liquid seeps out, cook it for a few more minutes.
9. Run a knife around the edge of the dish to loosen the omelette, then cut it into quarters. Use a spatula or fish slice to serve it.
Other fillings you could chose from are cheese, mushroom, tomato or sweetcorn.