I first had it when I shared a corridor with genuine Spaniards at Cranfield, so that was about the same recipe as yours, I think.

The recipe I've got actually recommends that you finish it off in the grill, but the oven's a lot easier for me here.

Oddly, the Spanish-Spanish omelette you describe sounds a great deal more like an English omelette, just containing rather a lot of potato and onion, in the way you make it, than the English-Spanish one I made.