- Gently saute the onions in the butter, until soft and golden, but not browned.
- Add the par-boiled potatoes to the pan, and mix together with the onions.
- Warm through to finish cooking the potatoes.
- In a jug, mix together the eggs, black pepper to taste, and a little milk to loosen the mixture. (Do not add salt at this stage as it can make the eggs rubbery.)
- Turn the heat up under the pan, and add all the egg mixture, then turn the heat down to medium.
- Resist the urge to fiddle at this point! Let the edges of the tortilla set, as it does, run the liquid mixture round the edges of the pan.
- Although the edges of the tortilla will be virtually cooked, there will be pool of partially cooked egg, use a spatula to gently open the areas, letting the heat rise, and set the egg.
- Add your favourite Lancashire cheese, you can add flavoured ones if you would like more depth of flavour, and you can vary the whole feel of the dish every time you make it by adding herbs to compliment, eg sun-dried tomato, or Chilli Lancashire cheese with torn basil leaves will give a Mediterranean flavour, where as Tasty Lancashire cheese and chopped parsley will give a more traditional finish!
- Serve with dressed salad leaves, or for a more substantial supper, with baked beans and crusty bread.
- This is a great 'base' dish, it can be altered really easily by adding other ingredients, mixed peppers with the onions, or for a non-veggie alternative, chopped bacon with the onion, or cooked prawns, or chicken! The possibilities, as they say, are endless!
