Summary

Ingredients

• 1 kg potato (s), peeled
• 2 large onions, red
• 50 g butter
• 2 tablespoon olive oil
• 1 clove garlic, crushed
• 2 tablespoon parsley, finely chopped
• 5 egg (s), whisked

For the set:

• Herbs
• Olives
• Onion (s), red, cut into rings
• Lettuce, greener

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Instructions

1. Cut the potatoes into cubes 1.5 cm thick. Put in a saucepan, season with salt and cover with water. Bring to the boil, then cook for about 3 minutes without the lid. Remove from heat, cover and let simmer for about 8 minutes, until the potatoes are just tender. Drain well.
2. Roughly chop the onions. Heat the butter and oil in a deep, non-stick pan and sauté the onions and garlic for a few minutes, stirring occasionally. Add the potatoes and cook for 5 minutes. Take everything out with a slotted spoon and place in a bowl.
3. Mix in the parsley and eggs and pour into the hot, greased pan. Reduce the heat and bake covered for about 10 minutes. Briefly brown the top of the omelette under the grill if you like.
4. Garnish the omelette with herbs, serve with olives, green lettuce and red onion rings.