This is how we like our tortilla, rich and unctuous, flavoursome and sophisticated with the mozzarella chunks giving little bubbles of lovely cheesey flavour. We’ve baked it rather than cooking it in a frying pan; this means it can be quite deep, and you can pack a lot of veggies in to it. Serve with a good crunchy green salad and slices of beef tomato or in slices at a picnic

2 tbspns olive oil

275g small new potatoes cut into 2 cm chunks

1 shallot, finely sliced

Generous handful frozen peas

Small handful green olives, quartered

6 large eggs

70g extra-sharp Cheddar, grated coarsely

70g pizza mozzarella, cut into 2cm cubes. If you can get it, smoked pizza mozzerella works beautifully, as does dolcalatte

• Lightly oil a 1kg baking dish (though we use a circular silicon one, which doesn’t need oiling). Steam the potatoes until they’re only just cooked. Set aside

• Set your oven to 180C

• Heat 2 tablespoons oil in a large frying pan over medium heat. Add the shallot and cook, stirring, until just tender, 5 to 6 minutes. Add the potatoes and peas and gently mix to combine. Transfer the vegetable mixture to the prepared baking dish.

• In a large bowl, whisk the eggs and season generously with black pepper and sea salt (smoked if you have it). Stir in the cheeses. Pour the mixture over the vegetables and gently stir to distribute the ingredients. Push the olives in, making sure they’re evenly scattered

• Put into the oven, and bake until puffed, golden brown, and just set in the center, about 35 minutes. Rest for 10 minutes before serving with green leaves and a tomato salad