This spectacular Spanish-style egg and vegetable dish looks wonderful and is incredibly easy to cook for a light lunch or supper. Serve with crusty bread.
For a non-vegetarian version, fry about 150g chopped lean back bacon with the onion in step 2. Or, for a spicier flavour, add diced chorizo. * Smoked salmon pieces or flaked smoked mackerel can also be added at the start of step 4.