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Onion and Potato Omelette with Dill and Parmesan
- Serves
6-8
- Difficulty
Medium
Published 1997
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 550 g 1¼
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
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