Heat olive oil in a large non-stick frying pan over high heat until really hot. Test it by adding a piece of the radish and seeing if it bubbles and sizzles. If not take the piece back out and wait longer.

Add in your radish, fry stirring frequently until you just start to see some golden bits appearing on the radish.

Add in your onion and continue cooking, until onion is caramelised and both onion and radish are golden.

Meanwhile, crack your eggs into a large bowl and season with salt and pepper. Beat lightly.

When the radish and onion are ready, remove with a slotted spoon so the oil can drain and drop it into the egg. You want some of the oil still on there so don’t drain on paper towels.

Mix gently so you don’t break any of the radish. Some of the egg will cook from the heat of the radish and onion.

Pour out the olive oil from your frying pan. Leave a thin layer of oil to coat the bottom of the frying pan and place over medium heat.

Pour in your egg mix gently but quickly. Cook until you see the sides are setting. You can test how well it is cooked by giving the pan a shake. The less wobbly it is and the better it holds, the more it has set. Gently unstick the sides from the pan occasionally while cooking. If you’re unsure overcook rather than undercook as you can fix this later.

Gently move the side away from the edge of the pan with a spatula or egg flip to see if it has browned underneath.

Once browned, place a plate on top, turn and flip the frying pan onto the plate, then lift it off.

Gently slide the omelette off the plate and back into the pan. Cook using the same method, shaking the pan gently to see if it’s still wobbly. If you gently press the top of the omelette at the centre and it feels firm and springs back it should be ready.

Use the plate you’ll be serving on and flip again onto the plate. Cut into wedges and serve.