Mediterranean Omelette
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
225 grams potatoes, thickly sliced
6 free-range eggs
rind of 1 lemon
6 sun dried tomatoes, drained and sliced
50 grams olive salad, drained and sliced
2 tablespoons basil, roughly chopped
salt and freshly ground black pepper

Preparation

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 Serve immediately.

About


For an extra brown result, finish under a hot grill.