• 30g butter
• 2 Tablespoons olive oil
• 1 large potato, peeled and cut into 1cm dice
• 4 rashers back bacon, diced
• 200g frozen peas, blanched
• 50g sweetcorn
• 5 eggs
• 1 Tablespoon milk
• pinch of herbs (optional)
• sea salt, freshly ground black pepper

In a 20cm heavy-based frying pan, melt the butter with olive oil. When foaming, add the potato and bacon and fry very gently until soft, being careful not to let them brown too much. Add the peas and sweetcorn. Lightly beat the eggs with the milk, season with sea salt, black pepper and herbs. Tip the egg mixture into the vegetables and cook without stirring, shaking the pan occasionally to avoid sticking, until the underside is golden and cooked and the mixture set. Find a plate the same size as the frying pan and place it over the pan. Flip the whole thing over so that the tortilla is transferred to the plate, cooked side up.

Add another dash of oil to the pan and slide the tortilla back in. Cook for another 4-5 minutes until it is brown on the second side. Cut into wedges and serve warm or cold with salad and chutneys.