This recipe is adapted from one by David Tanis, chef at Chez Panisse and author of ‘A Platter of Figs’, among other good things. You can make it a few hours before serving, but do not refrigerate or it may go rubbery.
1kg potatoes, medium waxy-floury is good
2 medium-large yellow onions
480ml olive oil
salt & pepper
8 medium eggs
- Peel and slice potatoes into 1/8” rounds. Peel and slice onions about the same thickness.
- Heat oil in one or two large wide pans and simmer potatoes and onions gently until just tender. Do not let them brown, or start falling apart.
- Carefully drain the onions and potatoes, reserving the oil. Spread them over a large tray, season and let cool to room temperature.
- Beat eggs in a big bowl. Add cooled vegetables and stir gently.
- Heat about two tablespoons of the reserved oil in a heavy-based 11” non-stick frying pan. Add omelette mix and cook gently for 5-10 minutes until nearly cooked all the way through. The top will still be runny.
- Finish omelette under a medium hot grill, or in a medium oven, until just cooked through. Alternatively you can flip it out of the pan and then slide it back in, but this is difficult with an omelette this size.
- Let cool in the pan, then turn out onto a board. Cut into wedges, squares or diamonds to serve. Garnish if you like with strips of piquillo pepper (from jars) or anchovy and herbs.