This Spanish-style omelette is perfect for serving warm with a summer salad, or try serving it cold, cut into wedges, for picnics or packed lunches. Serves 4-6 Ingredients 450g (1lb) Jersey Royal potatoes, gently rubbed to remove flaky skin 2 tbsp olive oil 1 small onion, chopped 6 eggs 4 tbsp milk Salt and freshly ground black pepper 110g(4oz) Cheshire Cheese or mature cheddar cheese, grated a handful of rocket or watercress, roughly chopped 50g (2oz) smoked salmon torn into