Celebrity square meals #47: Edwina Currie's 'Spanish omelette'

Serves 3 or 4

In our house, my husband J J is the cook, and he loves experimenting with eggs. One of our favourite dishes is a slightly enhanced Spanish omelette, with cèpes to give a richer flavour.

In our house, my husband J J is the cook, and he loves experimenting with eggs. One of our favourite dishes is a slightly enhanced Spanish omelette, with cèpes to give a richer flavour.

Although the recipe is Spanish-influenced, we only use British eggs marked with the Lion Quality symbol in our household - that way you know that, among other hygiene controls, the hens that laid them have been vaccinated against salmonella.

This is a delicious, quick meal, healthy and so simple to cook, a classic for students and anyone who's time-poor - even I can cook it, though I can't claim to have done much in our kitchen recently.

3tbsp olive oil
1 large red onion
350g new potatoes
100g cèpes
6 large eggs with the 'Lion Quality' stamp
A little salt and freshly ground black pepper

First wash the potatoes and boil them in a pan of water for about five minutes or a little longer, depending on their size. They should be almost cooked. Drain and let them cool until you can handle them comfortably, then slice them.

Chop the onion and cèpes. Add to a frying pan with a little oil, over a medium heat, and fry for 2 minutes. Add the sliced potato and cèpes and fry for 3 minutes until golden. Beat eggs and add a little salt and pepper. Pour the eggs into the pan on a gentle heat and cook, stirring until most of the egg has set - about 6 minutes. Pop under a hot grill for 2 minutes until the top is set and golden. Cut into wedges.

Some people like it cold, but I like it warm with a good mixed-leaf salad.