Makes 4

Ingredients

3 large Maris Piper potatoes
Extra virgin olive oil
1 Spanish onion, though yellow onion is fine
2 tbsp butter
12 medium eggs
Salt to taste

Method

Thinly slice the potatoes with a mandoline or a very sharp knife. Fry them in the oil until golden and crispy all over. Set aside.

Caramelise the onion in the butter until dark brown. If overly brown, add a little water to deglaze any burned parts.

Mix the eggs with the caramelised onion and the crisped potatoes, season to taste with salt and leave to rest in the fridge for an hour.

Meanwhile, heat a non-stick frying pan to a medium/hot heat, add a splash of olive oil and pour in the egg and potato mixture. After two minutes, turn the omelette over using a plate larger than the pan.

Repeat this process after two minutes, and again until the omelettes are nicely browned. The centre of the omelette should retain a runny consistency.