Description
Baked baby potato and caramelised onion omelette.
Ingredients
- 1 kilogram Baby Potatoes
- 2 teaspoons Mixed Herbs
- 4 Brown Onions
- 4 cloves Garlic
- 4 Tablespoons Olive Oil, Divided
- ¼ cups Fresh Basil
- 1 teaspoon Honey
- 8 Eggs
Preparation
Wash baby potatoes and slice in half. Steam until soft, about 15 minutes. Sprinkle mixed herbs on top.
Slice onions into thin rounds and mince garlic. Fry in about 3 tablespoons olive oil on medium heat until onions are golden and caramelising, stirring regularly with a wooden spoon. Just before they’re done, stir in basil. Once golden, stir in the honey and take off heat.
Pour potatoes into an oblong baking dish about 20 x 30 cm in size. Layer onions over the top of the potatoes.
Lightly beat eggs in a mixing bowl and season with salt and pepper. Pour over onions and potatoes.
Bake at 180ºC (355ºF) for about 35 minutes, until egg is cooked.
Note: If you don’t have baby potatoes, you can use ordinary potatoes—just cut them up into cubes and leave the skin on.
