Ingredients
3 x 15ml spn/3tbsp olive oil
1 large onion, sliced
2 cloves garlic, crushed
225g/8oz potatoes, thickly sliced
6 x size 3 free-range eggs
rind of 1 lemon
6 sun dried tomatoes, drained and sliced
50g/2oz olive salad, drained and sliced
2 x 15ml spn/2tbsp basil, roughly chopped
salt and freshly ground black pepper
Method
1. Heat the oil then fry the onion and garlic slowly until golden
brown.
Add the potatoes, cover and continue to fry slowly until cooked.
2. Whisk the eggs, then stir in the lemon rind, sun dried tomatoes,
olives and basil. Season to taste.
3. Increase the heat under the potatoes, then when hot, pour
in the egg mixture.
Cook on a high heat for one minute, then reduce the heat slightly and continue
to cook for 5-10 minutes until the omelette is set.
4. For an extra brown result, finish under a hot grill.
5. Serve immediately.
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