750g Potatoes
1 Onion
5 Eggs
150ml Oil
Salt and Pepper
Equipment
1 20cm/8 inch Frying Pan (size is important!!)
1 SHARP Knife
1 Chopping Board
The Good Bit
- Start by heating all but a little drizzle of your oil in the pan
- Slice the onion and potato in to fine slices (not quite crisps but as fine as you can get them)
- Fry these in the oil until they are golden and tender
- Beat your eggs well and mix in the potato and onion mixture, season with salt and pepper and leave to stand for 15mins whilst you drain your pan of the oil and clean, Then add the remaining drizzle of oil and add your eggy mixture
- Cook on a low heat for 10mins until almost cooked through (without stirring), this bit is a little tricky, you need to slide the omelette onto a plate then flip the pan over and tip the omelette back in, in essence turning the omelette, if you can come up with an easier way, well done!
- Cook for another 5mins until golden on both sides then slide back onto the plate and serve, this can also be served cold, and it goes really well with salad (bit like a quiche but without the pastry)
