SPANISH POTATO AND CARAMELISED ONION OMELETTE

This is delicious hot, warm or at room temperature.

600 grams waxy potatoes, scrubbed and diced 2cm pieces 1 tablespoon olive oil 1 tablespoon butter 8 large eggs, size 7 4 tablespoons cream 2 cloves garlic, crushed 2 teaspoons smoked paprika ¼ cup finely chopped parsley ¾ cup grated Parmesan cheese sea salt and ground pepper ½ cup purchased onion jam or caramelised onions 12 large green olives

Preheat the oven to 200°C.

POTATOES: Cook the potatoes in boiling salted water until just tender. Drain well. Heat the oil and butter in a large ovenproof sauté pan, add the potatoes and cook for 10 minutes until golden.

OMELETTE: Put the eggs, cream, garlic, paprika, parsley and Parmesan in a bowl, season generously and whisk together. Pour the egg mixture over the potatoes and distribute evenly. Dollop over the onion jam and the olives. Cook for 5 minutes on the stove top then bake in the oven for 15–18 minutes or until cooked through and set in the middle.

TO SERVE: Sprinkle with extra Parmesan if desired. SERVES 4-6