For the mayonnaise:

• In the glass of a stick blender, crack egg, add lemon juice, olive oil and a pinch of salt.
• Insert stickblender all the way to the bottom of the glass, blend until set and slowly remove blender up the glass until of mayonnaise consistency.

For the potato salad:

• Combine potatoes and carrots in a mixing bowl, squash with a fork until a mashy consistency.
• Add mayonnaise (saving a little bit) and the rest of the ingredients and mix well.
• Set on plate and glaze with the rest of the mayonnaise.
• Garnish with olives, capsicums, anchovies and grated eggs. Season.

For the Spanish omelette:

• Cook potatoes and onions in a large covered frying pan with a splash of olive oil until soft. Do not stir to avoid breaking.
• Whisk eggs in a mixing bowl.
• Once potatoes are cooked, strain. Add to egg mix.
• In large frying pan on high heat add mix and cook until seared around the edge.
• Put a large plate over the top of the frying pan and flip it over. Add to frying pan again to cook the other side. Once cooked flip back onto plate and serve.
• Perfect with a little bit of handmade mayonnaise.