Serves 4 people
Preparation time 50 min
1 tablesp. rapeseed or olive oil for frying
Knob of butter
1 large onion, finely sliced
500g waxy potatoes, peeled and very finely sliced
Salt and freshly ground black pepper
Heat the oil and butter in a medium, non-stick frying pan (22-24 cm).
Pat the potato slices dry with some kitchen paper or a clean tea town. Then add them, along with the onion, to the pan. Season with a little salt and black pepper.
Cover with a lid or tin foil and cook over a low-medium heat until the onions are turning golden and the potatoes are soft. This will take 20-25 minutes. Turn them over gently after 10 minutes.
Beat the eggs in a large bowl, and season with salt and pepper.
Tip the potatoes and onions into the bowl and stir gently to coat everything with the egg mixture.
Heat a little more oil in the frying pan. Add the egg, potato and onion mixture into the pan and place over a low heat. Cook for 10-12 minutes until the mixture has set.