Classic Crab, Cheddar and Chive Spanish Omelette (courtesy of Nathan Outlaw)


4 tbsp Rapeseed Oil

1 Medium Onion, finely chopped

200g Waxy Potatoes, peeled and thinly sliced

6 Large Free Range Eggs

200g Picked White Crab Meat

50g Brown Crab Meat

100g Davidstow Classic Cheddar, grated

3 tbsp Chives, chopped

Salt and Black Pepper


Use an 18-20 cm frying pan, non-stick or well seasoned.

Heat 2 tablespoons of oil in the pan, add the onions and potatoes and stir gently until softened but not coloured. Remove to a bowl until cool.

Whisk the eggs lightly and add to the potatoes along with the crab, cheese, chives and seasoning.

Put the pan back on the heat and add the rest of the oil. Pour in the egg mixture and turn the heat down to the lowest setting.

Every now and then draw the edge in with a spatula to give a nice rounded edge. When there is almost no liquid left on the surface of the omelette turn it over for 2 minutes then turn the heat off and leave to rest for 5 minutes. It should be cooked through but still moist in the centre. Cut into wedges and serve it hot or cold with a summer leaf salad.