Spanish Omelette

• 1 oz. butter
• 4-6 bacon rashers, rinded and diced
• ½ onion, peeled and chopped

Melt butter in frying-pan, sauté the bacon and onion gently till onion is soft. Add potato. Beat eggs with milk and seasonings, stir in peas and pour into pan. Mix lightly and continue to cook very gently without stirring for about 5 minutes, till the omelette is nearly set and the underside golden brown. Put under a low grill to brown the top lightly and set the egg firm. Cut into slices.