This does duty as a substantial starter, as a picnic dish or a main course. When cut into squares, it is most appetizing with a cool glass of fino before lunch.
Heat the olive oil in a deep heavy frying pan, about
When the omelette is almost set all the way through, invert a large plate over the frying pan. Tip the frying pan upside down and allow the omelette to fall on to the plate, cooked side uppermost. Place the pan back on the heat, adding a little more oil, if necessary, and when hot, slide the omelette back in to cook the second side. When fully cooked, turn out on to a plate and allow it to cool. To serve, cut into wedges.
Brown the diced potato with the onion, and instead of the spinach, use cooked asparagus, chopped into
Brown the diced potato with the onion, and while they are browning, sprinkle over a little turmeric, ground cumin, ground coriander and a few crushed cardamom pods. Substitute chopped watercress or rocket for the spinach. Season with a little cayenne pepper, as well as with salt and black pepper.
© 1995 Frances Bissell. All rights reserved.