- 1 onion
- 275g small desiree potatoes
- 1/4 cup olive oil
- 5 large eggs
- Peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes
- Thinly pare the potatoes using a potato peeler and slice them into thin rounds, working quickly so they don't brown
- Once sliced, rub in a clean tea towel so they're as dry as possible
- Heat 2 tablespoons of the oil in a large frypan
- When it's smoking hot, add the potatoes and onions
- Toss them around to coat in the oil, then reduce to the lowest heat, sprinkle with salt and pepper and put a lid on the pan
- Allow them to cook gently for 20 minutes or so, turning halfway and shaking the pan occasionally to stop them from browning (they should just stew in the oil).
- Meanwhile, break the eggs into a large bowl and lightly whisk with a fork (don't overmix)
- When the onions and potatoes are cooked, add them to the egg bowl
- Return the frypan to the heat, add remaining oil, then thoroughly mix the potatoes, eggs and onion before pouring the whole lot into the frypan
- Keep on the lowest heat and let cook slowly, uncovered, for 20-25 minutes
- Every now and then, draw the edge in gently with a palette knife to give it a nice rounded edge
- When there's virtually no liquid egg left on the surface, place a flat lid or plate over the pan and invert it, turning the pan over, then return pan to the heat and use the palette knife to transfer the omelette back into the pan.
- Let it cook for another 2 minutes, then turn off the heat and let it sit for another 5 minutes. It should be cooked through but still moist in the centre.
- Serve hot or cold, cut in wedges.
Adapted from Delia's How to Cook Book One (published by BBC Worldwide Publishing)