I like to cut a cold wedge of this and tuck it into a baguette with mayo and tomatoey sauce of some kind. Definitely a great one to take on a picnic. It's filling and super tasty. There are lots of different versions of this dish - some say you shouldn't add garlic. But I like garlic. So I add it. You should add what you like too.
You need a large, deep frypan and a shallow oven-proof dish for this
600 g of red skinned or yellow fleshed potatoes - cut into smallish cubes
3 tbsp olive oil
2 roughly diced onions
2 cloves of crushed garlic
Salt and Pepper
2 tsp of sugar
a couple of sprigs of a fresh herb
(mint, thyme, basil, parsley.. whichever you like)
Heat the olive oil in a large deep frypan. Throw in the onions and potatoes and sugar and cook slowly (over a low heat) until golden - this is important as it makes it taste EXTRA good! It might take 15 or 20 minutes to do this bit - but keep stirring and you'll be rewarded! Once they are golden, add the garlic and fry for one minute to combine.
Next, butter your ovenproof dish (or you can use more olive oil). Tumble the potato and onion mixture into the buttered dish. Season VERY well with lots of salt and freshly ground pepper. Beat the eggs just a little bit to loosen them up.
Pour into the dish on top of the spuds. Put into a 400 degree (or 200 degree) oven for about 20 minutes until puffy and golden on the top.
Eat hot or cold. I like it cold!
Dollshouse onions via here