Potato And Onion Tortilla Omelette

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 potatoes, unpeeled
• 2 tablespoons olive oil
• 3 onions, thinly sliced
• 2 ounces butter
• 2 tablespoons basil, shredded
• 8 eggs
• salt & freshly ground black pepper

Recipe

• 1 place the unpeeled potatoes in a steamer basket set over boiling water. steam for 7-8 minutes until just tender. remove from the basket and leave until cool enough to handle.
• 2 meanwhile, heat the olive oil in a non-stick frying pan. add the onions and gently fry over medium heat for about 10 minutes until soft but not browned. lightly season with salt and dot with the butter.
• 3 peel off the potato skins and slice the flesh into 1/2in discs.
• 4 arrange in a layer on top of the onions. scatter with basil and season with a little more salt.
• 5 whisk the eggs well with a good scrunch of freshly ground pepper. pour them over the potatoes and onions.
• 6 cover the pan and cook over low heat for about 15 minutes, or until the eggs are completely set. season with a little more salt.
• 7 flip the omelette over onto a large plate, then slide it back into the pan. brown the underside for a minute or two.
• 8 remove the pan from the heat and leave to rest for a few minutes.
• 9 slice into segments and serve. or, if you are heading for the blue yonder, allow your creation to cool before wrapping it in a large sheet of foil lined with greaseproof paper.