Onion and Potato Omelette with Dill and Parmesan

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

To me, this is perfect picnic food. The omelette is thick in the Spanish style, so you can cut it in slices like a cake and eat it with your fingers. Wrapped in greaseproof paper and lots of newspaper it will keep warm — or you can take the whole pan on your picnic, also well wrapped in newspaper.


  • 350 g/12 oz salad-type potatoes
  • 550 g/


Scrub the potatoes but don’t bother to peel them. Then steam or boil until tender, drain and cut into small pieces. Peel the onions, cut them in half and slice finely. Peel and finely chop the garlic. Put the olive oil and butter into a large, deep, heavy-based frying pan about 25 cm/