Heat 1 tablespoon oil in a frying pan and gently fry one slice onion for 5 to 10 minutes until softened and beginning to colour.
Add 150g (5oz) cooked sliced potatoes and continue to cook for a few minutes until the potato is warmed through.
Meanwhile, beat 6 eggs, 2 tablepoons milk together with salt pepper and a little nutmeg in a bowl with a fork until well combined.
Pour the egg mixture over the vegetables. Cook over a low heat and draw the mixture from the edge of the mixture as it begins to set from the edge of the pan into the middle. Tilting the pan and easing the remaining runny mixture to the edges.
When there is little runny mixture left, cook over the heat for a few minutes until the egg mixture is just set.
To brown the top, slide out of the pan onto a plate flip over and cook the other side for a few minutes or place the frying pan under a hot grill for a few minutes until browned.
Cut into wedges to serve.
Notes
Cook's TipTake extra care if browning under the grill. Non-ovenproof handles must not be put under the direct heat. Always use oven gloves.LeftoversKeep in the fridge for up to two days.Note: Nutritional information does not include seasoning as the amount added varies from cook to cook. Therefore sodium levels in the finished dish will be higher than those stated.