Start this recipe by slicing the potatoes very thinly using a sharp knife. Heat a tablespoonful of oil in a 20cm non-stick frying pan and cook together the sliced onions and potatoes for about 10 minutes. It is important that the potatoes are almost cooked through. Meanwhile, beat the eggs together in a large bowl and toss in the sliced sun-dried tomatoes, torn basil leaves and season well with pepper and salt. Add the cooked potatoes and onions to the bowl and stir gently together using a large spoon. Add the remaining oil to the same frying pan and heat well. Pour in the omelette mixture and immediately turn down the heat to its lowest setting. Cook the Spanish omelette for about 20 minutes on a low heat. You will need to flip the omelette onto its opposite side after 15 minutes. When you are ready to serve, carefully turn the Spanish omelette onto a large serving plate or chopping board and cut into wedges. Decorate with the extra sun-dried tomatoes and basil leaves and serve.

Suggested accompanying wine: DELICATA Pjazza Regina Rose I.G.T. Maltese Islands