This dish transports well and is delicious for picnics or packed school lunches.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes
- 500ml sunflower oil
- 1 large onion, finely chopped
- 800g-900g potatoes, peeled and sliced 1cm thick
- 10 eggs, whisked
- 4 tablespoons flat leaf parsley, finely chopped and extra for serving
- Salt and ground pepper
- Chakalaka to serve
- Fill a large deep sauté pan with the sunflower oil and heat up.
- Place potato slices and onion together in hot oil, and cook gently, partially covered until soft, without frying them. Approximately 25-30 minutes.
- Drain the cooked potatoes and onions through a colander and set the oil aside. Allow the potatoes and onions to cool.
- In a bowl add the eggs and parsley with the potato and onions and season.
- Heat a drizzle of the reserved oil in a large non-stick frying pan (about 5cm deep).
- Pour the egg and potato mixture into the frying pan and fry for about 10-12 minutes or until half cooked (the top will still be a bit wobbly).
- Slide omelette onto a plate, cooked side down.
- Place pan over plate and flip omelette back into pan, raw side down.
- Cook for a further 6-10 minutes or until golden brown and firm
- To serve, cut into wedges and serve with Chakalaka, salad and crusty bread.