Well, though I admit to being vaguely interested in how on earth powdered garlic or onion could possibly thicken anything unless used in indigestible quantity, and am absolutely up for being wrong, those items will never appear on any shopping list of mine. If you don't like flour, use a spud.

I'm cooking a green tortilla tonight. For two it will contain a banana shallot, two garlic cloves, four eggs, 3/4lb frozen peas, chopped fresh parsley, chopped fresh thyme, half a pound of baby spinach and seasoning.

Starting with a big pan because of that spinach: I'll fry the chopped shallot in extra virgin olive oil until it's soft, then throw in the sliced garlic cloves, the peas, the thyme, the parsley and the spinach. A bit of seasoning.

In a big bowl I'll beat the eggs, not too much, and season. When the veg is softened and cooked down, I'll throw it all into the egg bowl and mix thoroughly. There you go. Cook that in a frying pan in the usual frittata manner, including a deft flip for the last couple of minutes. I've been known to grill the top instead if I lose the courage to do the flip, but beware of burning the bottom.

This is very healthy. We have it with a few home-made mini baked potatoes, dine in o,I've oil and cooked in a hot oven for half an hour. The tortilla is great cold for to orrows breakfast.