|3 tablespoons||Olive oil|
|1 large||Onion; sliced|
|2||Cloves garlic; crushed|
|225 grams||Potatoes; thickly sliced|
|6||Free-range eggs; size 3|
|1||Lemon; rind of|
|6||Sun dried tomatoes; drained and sliced|
|50 grams||Olive salad; drained and sliced|
|2 tablespoons||Basil; roughly chopped|
|Salt and freshly ground black pepper|
1. Heat the oil then fry the onion and garlic slowly until golden brown.
Add the potatoes, cover and continue to fry slowly until cooked.
2. Whisk the eggs, then stir in the lemon rind, sun dried tomatoes, olives and basil. Season to taste.
3. Increase the heat under the potatoes, then when hot, pour in the egg mixture. Cook on a high heat for one minute, then reduce the heat slightly and continue to cook for 5-10 minutes until the omelette is set.
4. For an extra brown result, finish under a hot grill.
5. Serve immediately.
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