INGREDIENTS
300ml (10fl oz) olive oil
5 potatoes, peeled and cut into small dices
3 onions, thinly sliced salt
5 eggs freshly ground black pepper
Method
- Heat the olive oil in a deep-sided, ovenproof, non-stick frying pan. Add the potatoes and cook on a low heat for about 15 minutes, or until the potatoes are soft. Remove with a slotted spoon and put in a large bowl to cool.
- Tip most of the oil out of the pan (you can sieve and re-use it). Add the sliced onions and a pinch of salt, and cook over a low heat until soft and beginning to caramelize. Add to the potatoes and leave to cool.
- Beat the eggs with a fork, then pour into the cooled potato and onion mixture, season with salt and pepper, and combine gently so all the potatoes get coated.
- Preheat the oven to 200°C (400°F/Gas 6). Heat 1 tablespoon of olive oil in the frying pan, then carefully slide in the mixture, spreading it evenly so it covers the base of the pan. Reduce the heat to low-medium and cook for about 10–15 minutes until almost set.
- Put in the oven and cook for a further 10 minutes, or until set and golden. Alternatively, cook one side, then slide onto a plate and add back to the pan, cooked side up, to cook the other side. Remove from the pan, leave to cool a little, then slice into wedges. Serve warm or cold.