You’ll want to take note of this omelette recipe!
Whenever my aunt comes to visit from Spain, she makes us a (or several if I have anything to do with it!) Potato Omelette. It is one of the simplest yet most Deeeelicious dishes I have ever eaten and I could eat the whole thing all by myself if I was given half a chance. Unfortunately for me, everyone else in the family loves it just as much so I’m forced to share.
My version is slightly different – I added the caramelised onions and some basil, and it’s baked in the oven in a baking dish as opposed to the way my aunt cooks it which is on the stove top in a frying pan. I’ve tried making it that way and failed miserably, so this is a potato quiche for cheaters. It’s fool proof trust me!
A few more fool proof recipes for you to take a look at are the best super quick chicken curry with sweet potatoes and my baked herby meatballs in tomato sauce.
Even though it’s a bit of a cheat, it still looks and tastes amazing. I used baby or “new” potatoes sliced in half which turned out really well and leaving the skins on gave the omelette extra flavour. You can just as easily use ordinary potatoes sliced into cubes if you can’t find baby potatoes.
We had family over for lunch on Tuesday and I served this omelette with a large salad and a roast chicken. It went down a treat and almost everyone went back for more! You can serve this omelette warm or cold, depending on how you feel or what you are serving it with.
Would you try a baked omelette? Let me know in the comments.
- 1 kg baby potatoes
- 4 brown onions
- 4 - 5 cloves garlic
- 1 small handful of basil
- 4 tbsp olive oil
- 1 tsp honey
- 2 tsp mixed herbs
- 8 eggs
Wash baby potatoes and slice in half. Steam until soft - about 15mins. Sprinkle over the mixed herbs.
Slice onions into thin rounds, and mince garlic. Fry in about 3 tbsp olive oil on medium heat until the onions are golden and caramelising, stirring regularly with a wooden spoon. Just before they’re done, stir in the basil. Once golden, stir in the honey and take off the heat.
Pour the potatoes into an oblong baking dish about 20 x 30 cm in size. Then layer the onions over the top of the potatoes.
Lightly beat the eggs in mixing bowl, season with salt and pepper and pour over the onions and potatoes.
Bake at 180°C for about 35 minutes until the egg is cooked.