- 2 onions
- 800g salad potatoes
- 6 eggs
- A pinch of saffron powder
- 250g heirloom tomatoes
- 250g baby plum tomatoes
- 1 garlic clove
- A handful of flat leaf parsley
- A handful of oregano
- A handful of thyme
- 1 tbsp balsamic vinegar
- 4 flat breads
- 300g padron peppers
- 4 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Peel the onions and thinly slice them. Peel the potatoes (you can leave them unpeeled if you prefer, in which case just give them a scrub clean) and slice as thinly as possible. Pour 2 tbsp olive oil into a large ovenproof frying pan and warm over a medium-low heat (if you don’t have an ovenproof frying pan, see our tip). Add the onions and potatoes along with a good pinch of salt and pepper. Gently fry the potatoes and onions for 20 mins, turning once or twice, till the potatoes are tender and golden at the edges.
- 2.
While the potatoes are cooking, break the eggs into a bowl. Add the saffron powder and a pinch of salt and pepper and whisk well. When the potatoes and onions are ready, pour the egg mixture into the pan. Use a spoon to flatten the potatoes into an even layer, and turn the temperature under the pan down to very low. Cook for 15 mins till set. Make sure to keep the heat low, so it doesn’t catch and burn underneath. If it does, and you can’t turn the heat down further, you can transfer the omelette to the grill a little early to finish cooking it (see step 4).
- 3.
Preheat your grill to high. Halve all the tomatoes and slide them into a large serving bowl. Peel and grate in the garlic clove. Roughly chop the parsley, leaves and stalks, along with the oregano and thyme leaves (discard their stalks) and add to the tomatoes. Pour in 1 tbsp balsamic vinegar and 1 tbsp olive oil, and season with a little salt and pepper. Stir to combine and set aside.
- 4.
When the omelette has cooked on the hob for 15 mins, slide the pan under the grill. Grill for 3-4 mins, till the top is golden and set. Remove the pan from the grill and set aside to cool for a few mins. Pop the flat breads onto a baking tray and slide them under the grill. Cook for 1-2 mins, till warm and soft. Pop the cooked flat breads onto a plate and cover with a clean tea towel to keep warm.
- 5.
Pour 1 tbsp olive oil into a separate frying pan and warm to a high heat. When the pan is hot, add the padron peppers and a pinch of salt. Cook for 4-5 mins, tossing once or twice, till blistered and lightly charred in places.
- 6.
Serve the omelette in slices with the tomato salad, fried padron peppers and flat breads on the side.
- Tip
Love Your Leftovers:
If you have any omelette leftover, you can transfer it to an airtight tub and store in the fridge for up to 3 days. The omelette is best eaten cold. - Tip
The Right Pan For The Job:
If your frying pan isn’t suitable for sliding under the grill, then transfer the cooked potatoes and onions to a snug heatproof dish before you add the beaten eggs. Pour over the beaten eggs and slide the dish under the grill to cook the frittata through (it will take a few more mins) and you can serve the omelette in slices.