This is delicious hot, warm or at room temperature.
Serves: 4–6
INGREDIENTS
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
METHOD
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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.