Spanish Potato and Caramelised Onion Omelette

, from Issue #80. September, 2018
Photography by Josh Griggs.
Spanish Potato and Caramelised Onion Omelette

This is delicious hot, warm or at room temperature.

Serves: 4–6


600 grams waxy potatoes, scrubbed and diced 2cm pieces
1 tablespoon olive oil
1 tablespoon butter
8 large eggs, size 7
4 tablespoons cream
2 cloves garlic, crushed
2 teaspoons smoked paprika
¼ cup finely chopped parsley
¾ cup grated Parmesan cheese
sea salt and ground pepper
½ cup purchased onion jam or caramelised onions
12 large green olives


Preheat the oven to 200°C.

Potatoes: Cook the potatoes in boiling salted water until just tender. Drain well. Heat the oil and butter in a large ovenproof sauté pan, add the potatoes and cook for 10 minutes until golden.

Omelette: Put the eggs, cream, garlic, paprika, parsley and Parmesan in a bowl, season generously and whisk together. Pour the egg mixture over the potatoes and distribute evenly. Dollop over the onion jam and the olives. Cook for 5 minutes on the stove top then bake in the oven for 15–18 minutes or until cooked through and set in the middle.

To serve: Sprinkle with extra parmesan if desired.

Cook's note: I topped this omelette with sliced roasted capsicum, bocconcini, rocket and fresh herbs.