There's something about the food you remember from your childhood. It can be very comforting to return to it as an adult. One of my favourites was what used to be called 'spuds and onions in the pan' because it didn't need a fancier name.
Start by slicing up some potatoes and onions. New potatoes won't work in this dish. Wash the spuds well and slice them. Don't bother to peel. Slice the onions into rings.
Put about two teaspoons of cooking oil in the bottom of a heavy-bottomed frying pan. Layer the onions and potatoes, starting with onions. Season it well with salt and pepper and add about 200ml of water. Put a lid on the pan.
If you don't have a lid - use a plate! Put the pan on a medium heat and let it simmer for about 10 minutes. Check regularly to make sure it hasn't boiled dry. Test the potatoes from time to time to see if they're cooked. It'll take about 10-15 minutes depending on how thickly you've sliced the spuds.
When the spuds are cooked, take the lid off and boil it rapidly to reduce the liquid. It's done as soon as the onions start to stick. See the picture at the top to see how they should look.
Goes well with a thick slice of corned beef, or a couple of rashers of bacon.