Next, drain the potatoes and onions and leave them to cool slightly, then beat the eggs in a bowl, add the cooked potato and onion, then gently fold together and leave for five minutes.
The recipe was shared by Jamie Oliver in his book "5 Ingredients Mediterranean", where he said: "Inspired by the much-loved Spanish tortilla, this hybrid tortilla frittata is a beautiful gift for any home, and once you've mastered this method, try swapping in peas, artichokes or mushrooms.".
The flavour combinations for this five-ingredient meal are limitless - but Jamie favours a mix of roasted pepper, tender onion and potato, along with golden eggs and watercress.
Pour around 1cm of olive oil into a 24cm non-stick ovenproof frying pan on medium heat, then after one minute, add the potato and onion mix.
Jamie Oliver advises: "Quickly and confidently turn it out, using a plate or flat lid that's bigger than the pan, and serve sprinkled with a little salt and a pinch of watercress.
