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[sobrique]

It's an omlette, with potatoes and onions, and whatever you feel like adding.
Attempt was:
2 Desiree potatoes.
A red onion.
A brown onion.
Some 'mixed herbs'.
Some pepper.
6 eggs.
Olive oil.

Heat the oil, cook potato and onion in the frying pan. This will take about half an hour, as you need to do it on a low heat, and ideally over it. I used a wok that was knocking around, but I think I'll have to think about how to accomplish this better, as it wasn't _quite_ right.
Sprinkle occasionally with the mixed herbs - they should stick with the oil.

Whilst it's cooking, beat the eggs, and stir in a some pepper. A teaspoon or so seems to have been about right.

Be patient, and wait for the potatoes to soften - this does seem to take forever. It needs to be on a low heat because it takes a long time - other wise you will get burnyness, and that's considered a bad thing.

Once potatos are soft, pour in the egg, leave it to cook a little without stirring overly, until it looks like you've got a moderate 'layer' of egg starting to form. Then use a spatula or wooden spoon to shape it into a sort of whoopee-cushion shape. (inflated).
You'll probably need to do this a couple of times, as the first few it'll 'leak'. But that's ok. You're trying to 'fold' the egg over the potato and onion in the middle.
After it looks like it's about cooked (if you wiggle it, there are no runny bits), then you need to flip it over.
Unlike a pancake, tossing an omlette is not recommended. Use a plate - or two - to turn it over. (Tip out onto plate. Put other plate on top. Turn over. Put back in pan).
You'll need to do this a couple of times, and this might be a good time to apply a little seasoning. I put a bit of pepper on it, and it seemed to work.

Then cut up and serve - works either hot, warm or cold. If serving cold, don't forget to refrigerate it.

Comments

[hedya.livejournal.com]

Speed up trick for the potatoes: cube very small and start them off in the microwave for ten minutes in a loosely covered container with little water. Drain and proceed as before, with less waiting time. A frying pan with a heavy base is usually ideal for this kind of things. :)