There’s something about a chunky golden triangle of potato-and-pepper-filled omelette that makes a packed lunch or picnic feel sunshine-filled and cheery. This is easy enough to make, but you do need to get it done in advance as the hottest you want to eat this is room temperature.

It is often decreed that the only ingredients (other than the eggs of course) proper to a Spanish omelette are onions and potatoes, but I like a little touch of olé red with some chopped peppers. Use either the confetti dice of roasted red peppers that comes in jars, or buy a jar of whole roasted ones and roughly chop them yourself.

I am sorry if this offends — and not only the Spanish — but you could speed this up by using some drained, canned new potatoes instead of cooking real ones.