A cosy, flavour‑packed omelette made with tender potatoes, sweet onions, salty Rustica green olives, and savoury parmesan. Perfect for any time of day.
Prep & Cook
Prep: 15 minutes
Cook: 50 minutes
Serves: 6
Ingredients
- ½ cup Rustica green olives, sliced
- 6 tablespoons olive oil
- ½ yellow onion, thinly sliced
- 2 medium red potatoes, thinly sliced
- 1 cup (125 g) parmesan cheese, finely grated
- 6 medium eggs
- Salt and pepper, to taste
Method
- Preheat oven to 350°F (180°C).
- Heat 2 tablespoons olive oil in an 8‑inch ovenproof pan over medium heat. Cook onion with a pinch of salt for about 8 minutes until soft. Transfer to a bowl.
- Add another 2 tablespoons olive oil to the pan. Cook potatoes, seasoning lightly with salt and pepper, for 5 minutes per side until just tender. Add to the bowl and cool slightly.
- Stir in Rustica green olives.
- Whisk eggs until smooth, then gently mix into the potato mixture.
- Heat remaining olive oil in the pan. Pour in half the mixture and spread evenly.
- Sprinkle parmesan cheese over the top, then add the remaining mixture and smooth the surface.
