Onion and Potato Omelette with Dill and Parmesan

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/ lb onions
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 25 g/1 oz butter
  • 10 large eggs
  • 50 g/2 oz Parmesan cheese, grated
  • generous bunch fresh dill, chopped
  • salt
  • black pepper


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/10 in in diameter. Add the onions and garlic and cook over a fairly low heat, stirring around occasionally, until the onions are very soft and golden. Then add the potatoes, stir to mix and remove from the heat.

Break the eggs into a bowl and whisk lightly. Stir in the Parmesan and dill, then season generously with salt and black pepper. Pour this mixture over the onions and potatoes in the frying pan, stir once and return to a low heat. Cook for about 15 minutes, until all but the central part has set, then cover the pan with foil or a lid and continue cooking for a few more minutes, until the centre feels set to a light touch. If you want, you can sprinkle a little more grated Parmesan cheese on top of the omelette and put it under a hot grill to brown.