Crab, cheddar and chive omelette

To begin the omelette, heat 2 tbsp of rapeseed oil in a small, high-sided pan. Once hot, add the chopped onion and sliced potatoes

Stir the onions and potatoes gently for 5 minutes until they begin to soften. While they are cooking, break the eggs into a small bowl and whisk them lightly

Once the onions and potatoes are softened, transfer them into a large bowl and leave to cool slightly. Add the eggs, crab meat, grated cheddar and chives, then season the mixture with salt and pepper to taste

Put the frying pan back on the heat and add the remaining 2 tbsp of rapeseed oil. When the pan is hot, add the mixture to the pan and and turn the heat down to its lowest setting immediately

Periodically draw the edge of the omelette in gently with a spatula, as this will give it a nice, rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook on the other side for 2 minutes more

Turn the heat off and leave the omelette for a further 5 minutes to settle. It should be cooked through but still moist in the centre. Serve hot or cold, cut into wedges, with a mixed leaf salad