1.5 kg potatoes
1 small onion
5 medium eggs
Sunflower oil
Salt and pepper


  1. Peel the potatoes, halve and slice thinly (to roughly the thickness of a 50p).  
  2. Peel and finely slice the onion.  Mix with the potatoes, dry off any excess moisture with kitchen roll.  
  3. Pour the oil into a large, flat frying pan – around 1/2in deep – on a medium heat.  (You can add garlic cloves to the oil for flavour and remove them before adding the potatoes.)  
  4. When the oil is hot, carefully put the potato and onion mixture into the pan and sprinkle with salt to taste.  Make sure that it is all covered in oil.  
  5. Cook slowly and stir regularly until the potatoes start to soften and stick together (about 20 minutes).  
  6. Crack 5 eggs into a large deep bowl and beat together, adding a dash of milk and more salt and pepper if required.  Once the potatoes start browning, lift the mixture out of the oil (leaving the oil in the pan) and mix it into the eggs with a fork, softening any large potato clusters.  
  7. Discard the excess oil from the pan and reheat the pan.  When hot gently pour in the mixture.  
  8. Fold in at the sides until it starts to set (to give a round edge).  Prod with a fork to let air in.  
  9. When partly set (after 5-10 minutes), using a large plate carefully tip the omelette over and continue to fry on the other side for a further 5-10 minutes, again folding the edges.  
  10. Turn the omelette again as needed, until it feels set and is a golden colour all over.  
  11. Tip it on to a serving plate and leave at room temperature to set for at least an hour before serving.  
Once cooled it can be refrigerated (it tastes even better the next day).  Slice it up - it can be used as part of a meal or in smaller chunks as party snacks.  
Optional extras such as mushrooms can be added at the egg stage.