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.
Related Content
RecipeChorizo, Watercress and Goat's Cheese Omelette
Article by Claire Aldous
RecipeSpinach and Haloumi Omelette with Crispy Aromatic Topping
Article by Claire Aldous
RecipeChilli and Sesame Brown Rice and Prawn Omelette
Article by Claire Aldous
RecipeBaked Spanish Rice with Chicken and Chorizo
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!