50 mlextra-virgin olive oil1Spanish onion, halved and thinly sliced2garlic cloves, thinly sliced12eggs, whisked200 gm(1½ cups) frozen baby peas, defrosted8thin slices of jamón serrano (see note)80 gmManchego, finely gratedTo serve:green salad
Preheat grill to high. Heat olive oil in a 25cm-diameter ovenproof frying pan over medium heat, add onion and garlic, and sauté until onion is soft and garlic starts to brown (3-5 minutes). Add egg and peas, and season to taste.
Increase heat to high, pull cooked edges to the centre with a fork, and cook until base sets (3-4 minutes). Place under grill and cook until set and golden (3-5 minutes). Invert onto a plate, arrange jamón over, scatter with Manchego and serve immediately with a green salad.
Note Jamón serrano is available from select delicatessens.