September 05, 2013 - 10:15 BST hellomagazine.com Annabel Karmel's Spanish omelette recipe GALLERY Ingredients 100g small new potatoes 1 tbsp olive oil 1 small onion, peeled and finely chopped 1 courgette, diced or grated 2 tomatoes, skinned, de-seeded and roughly chopped 4 eggs 1 tbsp milk 2 tbsp freshly grated parmesan cheese Salt and freshly ground black pepperMethod • Bring a lightly salted saucepan of water to the boil, add the new potatoes, reduce the pan to a simmer and cook the potatoes for about 12 minutes, until tender. • Drain, leave to cool and then cut into slices. • Heat the oil in an 18-20 cm non-stick frying pan. Add the onion and sauté for 2 minutes. Add the chopped courgette and sauté for about 6 minutes. • When the courgette is cooked, add the tomatoes and cook for 2 minutes, then stir in the sliced new potatoes. • Beat the eggs together with the milk, parmesan cheese and a little seasoning. Pour the egg mixture over the vegetables and cook over a medium heat for about 4 minutes or until the eggs are set underneath. • Meanwhile, preheat the grill to high. Place the frying pan under the grill with the handle sticking out if not metal and cook for about 3 minutes until golden and set. • Take out and when the omelette is cold, cut into wedges and wrap in foil.Annabel Karmel Lunchboxes (Ebury Press) £6.99eburypublishing.co.uk and annabelkarmel.co.uk