500 g (1 lb) potatoes
1 tin tuna
2 hardboiled eggs
Peel and wash the potatoes and chop into small cubes. Chop the onion to a similar size. Mix together and season.
Fry the onions and potatoes in plenty of hot oil on a low heat. When they are tender, but before they begin to brown, remove from the pan and shake off any surplus oil.
In a bowl, beat the eggs and season with salt. Add the potatoes.
Pour half the mix into a frying pan with a little hot oil and allow the omelette to brown, shaking the pan gently to prevent it from sticking. Use a flat plate to turn the omelette over and brown the other side, then remove from the pan and leave to cool. Use the other half of the mix to make a second omelette in the same way.
While the two omelettes are cooling, prepare the filling: finely chop the crabsticks and the hardboiled eggs, and flake the tuna. Bind with mayonnaise.
Place a layer of lettuce leaves on one of the omelettes, followed by a layer of the mayonnaise mix and a final layer of thinly sliced tomato. Cover with the second omelette.
Serve sliced into bite size portions.