Boerenomelet

Boil the potatoes in salted water for 15 to 20 minutes until just tender, drain and leave them to steam dry, then dice. Leftover boiled potatoes work just as well. While they cook, dice the bacon, chop the onion, slice the leek, dice the red pepper, grate the gouda and chop the chives.

Fry the diced smoked bacon in the butter in an ovenproof pan until crisp.

Add the chopped onion, the sliced leek and the diced red pepper and cook for 5 minutes, then the boiled diced potato, and fry until the potato is golden at the edges.

Beat the eggs with the milk, salt and freshly ground pepper.

Pour the eggs over the vegetables and cook over medium-low heat, lifting the edges to let the raw egg run underneath, until almost set.

Scatter the grated gouda over the top and slide the pan under a hot grill for 2 minutes until the cheese melts and the top sets.

Scatter with chopped chives and serve from the pan, with gluten-free bread if you like.