- 500g new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 onion, preferably white
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 150ml extra-virgin olive oil
- 3 tbsp chopped flatleaf parsley
- 6 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.