A Picnic Omelette

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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This is ideal to be eaten while sitting on warm grass under, one hopes, a cloudless sky.


  • 2 medium potatoes, cleaned
  • 1 small onion, thinly sliced
  • 2 tablespoons olive oil
  • Small handful spinach
  • 3 eggs
  • Sea salt and freshly ground black pepper
  • 1 tablespoon water


Steam the potatoes until tender. Drain and skin. Cook the onion gently in the olive oil. Have the spinach ready cooked, dried and chopped and add this to the pan with the potatoes.

Beat the eggs, add the seasoning with a tablespoon of water and, raising the heat, add to the pan. When the omelette is almost set invert a plate over the pan and remove the omelette, tipping the frying pan over. Put the pan back on the heat, adding more oil if necessary, then slide the omelette back with the cooked side uppermost. Turn out onto a plate, allow to cool and take with you on your picnic, served cut in slices.

β€˜The Brandenberg Potato Paper’ was an edict issued by Frederick the Great of Prussia ordering farmers to plant potatoes or risk losing their ears and noses. Not surprisingly, soon afterwards potatoes became a staple part of the Prussian diet.

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