This bento is packed with leftover Spanish omelette from dinner the day before. It’s just as delicious cold the next day, and I love it with dill pickles.

Here’s the Spanish Omelette recipe!

INGREDIENTS

• 3 large potatoes
• 200g ham
• 100g frozen peas
• 50g oak smoked / sundried tomatoes
• 4 eggs
• Salt and pepper
• Cheddar cheese

METHOD

• Peel the potatoes and slice thinly. Wash to remove the starch, then fry vey lightly in olive oil to ensure the potato is slightly sealed and won’t stick.
• Then remove to a microwave dish, cover and cook until tender. This is the cheat’s method for getting your potatoes completely soft without creating a crispy crust or sticking together and breaking apart. That way, they’ll be soft and melt into the egg when you bite into it.
• Crack the eggs into a jug, then add the chopped ham, tomatoes and peas. Mix.
• Add the hot potatoes to the egg, mix around, then return to the pan.
• Once the bottom is well set, grate some cheddar cheese onto it and pop it in the oven on a low temp until set.
• Then remove, leave for a few minutes and slice.

This will serve two for dinner with a portion left over for a bento, or will make around four large bento portions.