21/4 lb (1 kg) waxy-variety potatoes,
peeled and cut into thin slices or diced
oil for frying
2 large onions, peeled and finely chopped
6 large eggs, beaten
Heat some of the oil in a heavy, flat,
non-stick frying pan.
Gently saute the onions and when they are
transparent add the potatoes and season lightly with salt. Continue
cooking until the potatoes are soft but not browned, then add the
vegetables to the beaten egg and season generously with pepper.
Wash out the pan, add some fresh oil and
heat until the oil begins to smoke. Gently pour in the omelette
mixture, tum down the heat and cook for a few minutes. To cook the
other side, either pop the pan under a moderate grill for a few minutes
or cover the omelette with a plate, slip it out of the pan and tum it
over to saute the other side.
Alternatively the entire cooking can be
done in a moderate oven (300F/150C/gas mark 2) for 10-15 minutes. The
omelette should be firm; crisp on the outside and slightly runny on the
inside. Slice up like a cake and eat warm or cold.
This recipe can be varied by cutting the
quantity of onions in half and replacing it with a red pepper finely