With Mother's Day on Sunday, this would be an ideal lunch to serve onboard if you are planning a day on the water as a Mother's Day treat - alternatively, even if there isn't a mum onboard - you will really enjoy this easy to make dish 'from the galley'

To make, all you need is eggs and potatoes and depending on your tastes or what you have onboard, you can do several variations. ham & cheddar, lardons & blue cheese is another one of our favourites.

Our friend Matias from Argentina showed us how to make it properly once en route along the Portuguese coastline and now here's my version with a little French influence...

6 Medium size Maris Piper potatoes
3 small onions
1 packet of Spinach
1 round of Camembert
Grated Parmesan cheese
6 x Eggs

1. Firstly chop the spinach roughly and wilt in a pan (with no water). When its wilted right down squeeze it dry.
2. Chop the potatoes into 1.5 cm cubes (I don't bother to peal) and blanch until slightly soft in boiling water, drain and pat dry.
3. Finely chop the onions and sweat in a frying pan with a little olive oil until translucent, and still white.
4. Place the onions aside in a bowl with the wilted spinach and start frying the potatoes in a little olive oil until just about golden brown.
5. When the potatoes are ready, add the onions and spinach, add the Camembert sliced and push into the potatoes, cover with beaten eggs until almost full. Sprinkle a good layer of Parmesan cheese on top.
6. Have it on a high heat only for a minute then turn low so you don't burn the base. When the eggs are quite well cooked around the edges, get a large plate, place on top of the frying pan and turn the tortilla out onto the plate, then slide back in, uncooked side down.
7. Turn the heat onto high for just 1 minute to fry the cheese, then turn down to low heat for a couple of minutes. You can eat straight away and all the cheese will be gooey and ooze out, but if you can be patient for 20 mins it will taste even better when its relaxed and the cheese has cooled a bit.
8. I like to finish off with a little sea salt and some chopped parsley.