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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Chorizo, Watercress and Goat's Cheese Omelette]()
RecipeChorizo, Watercress and Goat's Cheese Omelette
Article by Claire Aldous![Spinach and Haloumi Omelette with Crispy Aromatic Topping]()
RecipeSpinach and Haloumi Omelette with Crispy Aromatic Topping
Article by Claire Aldous![Chilli and Sesame Brown Rice and Prawn Omelette]()
RecipeChilli and Sesame Brown Rice and Prawn Omelette
Article by Claire Aldous![Baked Spanish Rice with Chicken and Chorizo]()
RecipeBaked Spanish Rice with Chicken and Chorizo
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.