Ingredients
5 tbsp olive oil
2 medium potatoes
1 onion, sliced
6 eggs, beaten
Method
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Slice the potatoes to the thickness of a £1 coin. Heat 4 tbsp olive oil in a large non-stick frying pan. Add half the potatoes and half the onion (so you don’t overcrowd the pan) and gently cook until the potatoes are cooked through – they should be translucent and nearly golden rather than browned and crisp. Remove to a bowl with a slotted spoon, then repeat for the remaining potato and onion, adding a little more oil if needed. Leave until cool enough to touch.
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Season the eggs and carefully mix through the potatoes and onions, taking care not to break up the slices. Place your smallest (preferably non-stick) frying pan over a low heat. Heat the remaining 1 tbsp oil in the pan, then pour in the egg and potato mixture. Cook slowly until the eggs are almost set, about 10 mins, then pop under a medium-heat grill and cook until all the egg mixture is set. Slide onto a plate, cut into bite-size pieces and serve.
