Tits easy-to-cook omelet makes an ideal mid-week supper.
Preparation time: 15 minutes | Cooking time: 50 minutes
four to six
- 50 ml extra virgin olive oil, plus a little extra for brushing
- 1 large red onion, thinly sliced
- 1 large potato, peeled and diced
- 8 eggs
- 2-3 tablespoons double cream
- A pinch of dried chili flakes
- Sprig of fresh thyme, leaves picked
- 2 tablespoons finely chopped fresh parsley
- 200g green beans, blanched
- 250g baked butternut squash flesh, cut into small pieces
- 150g crumbled feta cheese
- Preheat oven to 180C / 160C fan / gas 4. Heat a few tablespoons of oil in an ovenproof pan.
- Add the onion and cook until transparent but not brown. Remove from the pan and set aside.
- Add the rest of the oil to the pan and brown the potatoes over medium heat until tender and golden. Drain, season with salt and set aside. Beat the eggs in a bowl, then add the crème fraîche, chili flakes and thyme leaves, and season with salt and pepper.
- Brush the pan – or baking dish – with a little oil. Put the onion in a single layer and garnish with the fried potato. Sprinkle over half the parsley and add the blanched beans and baked butternut squash. Sprinkle with crumbled feta and finally add the beaten eggs and the remaining parsley, shaking the pan so that the egg covers everything.
- Place the pan in the oven and cook until the omelet is risen and golden, about 35 to 40 minutes. Serve with a tomato and basil salad.
Recipe from Under the Olive Tree: Recipes from My Greek Cuisine by Irini Tzortzoglou (£ 25, title). Order your copy at books.telegraph.co.uk.