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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.