Spanish Omelette with Green Beans and Blue Stilton

 An omelette made in a standard flat non-stick omelette pan, with chopped onion, chopped pre-cooked green beans, crushed boiled carrot, about 75 grams of blue Stilton cheese, a pinch of paprika, and four large eggs.

The small chopped onion was fried first in some olive oil, until it was golden brown. Meanwhile I chopped the green beans, and crushed the boiled carrot, before adding these to the pan. Then I cut the Stilton into smallish squares, and stirred the cheese into the mix. The temperature was increased from a low heat to medium heat. Stirred frequently, until all the cheese had melted.

I had preheated the grill while cheese was melting into the vegetables, and while I beat the eggs, with the paprika and two pinches of salt.

I turned down the hob heat to zero after adding the beaten eggs, and waited until the surface of the omelette was bubbling from the heat of the hob. Then the pan was removed from the hob and placed under the grill, at a distance of about four inches from the grill element. Cook for around ten minutes, checking continuously.

Start the process with the handle of the omelette pan sticking straight out of the oven, then turning the handle to the left, and then to the right. When the surface is golden brown, the omelette is ready.

Be careful when removing the pan from the grill, as the handle may be very hot. Use a tea-towel or oven gloves.

Use a plastic spatula or fish slice to loosen the contact between the omelette and the pan, then cover the pan with a plate, and invert the pan and plate (this takes practice!). The omelette should drop from the pan onto the plate in one piece.

Cut into four portions, and serve with black pepper and a small spoonful of mayonnaise.