Onion and Potato Omelette with Dill and Parmesan

Name: Onion and Potato Omelette with Dill and Parmesan
Yield: Serves 6-8
Ingredients: 550 g/1¼ lb onions; 350 g/12 oz salad-type potatoes; 50 g/2 oz Parmesan cheese, grated; generous bunch fresh dill, chopped; salt; black pepper; 2 cloves garlic; 2 tablespoons olive oil; 25 g/1 oz butter; 10 large eggs

Preparation info

Serves
6-8

Difficulty
Medium

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.

Ingredients

350 g/12 oz salad-type potatoes
550 g/1¼

Supper
Gluten-free
Breakfast
Vegetarian

Method

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/