- 8 eggs
- 1 tablesp. rapeseed or olive oil for frying
- Knob of butter
- 1 large onion, finely sliced
- 500g waxy potatoes, peeled and very finely sliced
- Salt and freshly ground black pepper
Potato Omelette
4 people
50 min
Nutrition per serving
-
kcal338 kcal
-
protein18g
-
iron2.6mg
-
carbs20g
Ingredients
Main
- 8 eggs
- 1 tablesp. rapeseed or olive oil for frying
- Knob of butter
- 1 large onion, finely sliced
- 500g waxy potatoes, peeled and very finely sliced
- Salt and freshly ground black pepper
Method
Copy TextHeat the oil and butter in a medium, non-stick frying pan (22-24 cm).
Pat the potato slices dry with some kitchen paper or a clean tea town. Then add them, along with the onion, to the pan. Season with a little salt and black pepper.
Cover with a lid or tin foil and cook over a low-medium heat until the onions are turning golden and the potatoes are soft. This will take 20-25 minutes. Turn them over gently after 10 minutes.
Beat the eggs in a large bowl, and season with salt and pepper.
Tip the potatoes and onions into the bowl and stir gently to coat everything with the egg mixture.
Heat a little more oil in the frying pan. Add the egg, potato and onion mixture into the pan and place over a low heat. Cook for 10-12 minutes until the mixture has set.
Heat the grill to medium. Place the frying pan under the grill and cook for a further 4–5 minutes. Allow to cool for 2-3 minutes, and then loosen the edges with a spatula and slide onto a large plate or board.
The Quality Mark & You
Learn MoreMethod
Copy TextHeat the oil and butter in a medium, non-stick frying pan (22-24 cm).
Pat the potato slices dry with some kitchen paper or a clean tea town. Then add them, along with the onion, to the pan. Season with a little salt and black pepper.
Cover with a lid or tin foil and cook over a low-medium heat until the onions are turning golden and the potatoes are soft. This will take 20-25 minutes. Turn them over gently after 10 minutes.
Beat the eggs in a large bowl, and season with salt and pepper.
Tip the potatoes and onions into the bowl and stir gently to coat everything with the egg mixture.
Heat a little more oil in the frying pan. Add the egg, potato and onion mixture into the pan and place over a low heat. Cook for 10-12 minutes until the mixture has set.
Heat the grill to medium. Place the frying pan under the grill and cook for a further 4–5 minutes. Allow to cool for 2-3 minutes, and then loosen the edges with a spatula and slide onto a large plate or board.
Serving Suggestions
Cut into wedges and serve warm or cold with green salad with thinly sliced red onion.
