Cheesy potato tortilla

Ingredients

300g new potatoes, peeled and thinly sliced

1 tsp olive oil

1 small onion, finely sliced

I handful for frozen peas

3 medium free-range eggs, lightly beaten

50g mild Cheddar, grated

Cherry tomato quarters and cucumber batons, to serve

Put the potato slices in a pan of cold water, bring to the boil then simmer for 12 minutes. Drain, tip into a bowl and set aside.
Heat the oil in a 20cm frying pan then add the onion and cook for 5 minutes until soft. Add to the bowl of potatoes, along with the eggs, peas and Cheddar. Stir to combine then pour the mixture back into the pan.
Cook over a gentle heat for 15 minutes until almost cooked through, then place under a grill for 5 minutes until set and golden on top.
Leave to cool

Serve with the tomatoes and cucumber.