Glow until a desirable consistency is obtained. Permit the omelette to rest for a few seconds in order to scorch it ever so lightly underneath. Slice the cooked omelette while still in the pan and turn it over. Leave to colour for another minute and earthily slide it onto a warmed Royal Doulton dinner plate.

To accompany this dish one should of course turn to the wines of the Catalan region.

The 'El Priorato' reds are mild but magnificent, with hints of wood, PVC, chalk and linoleum.

To experience the full flavour one should use an 'El Porrón' or glass jug.