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Picnic Omelette
Serves 3-4
A layer of spinach, eggs whisked with cheese, any herbs you fancy
Can be eaten hot or cold, but warm on a picnic is just perfect

3 onions, peeled and sliced thinly, salted and gently cooked
in olive oil until thoroughly softened.
Lump of butter
4 medium potatoes, steamed in their skins, cooled then peeled
and sliced into 1/4 inch(6mm) discs
2 tablespoons freshly chopped basil
2 tablespoons freshly chopped chives
6 large eggs
Salt and pepper

Make a base layer of onions, with the butter cut up and spread
around the pan. Then put in your layer of potatoes, followed by
the fresh herbs. Whisk the eggs well with a good amount of pepper
and pour them over the top.

Set the pan over a low flame to cook. When the eggs are completely
set (about 15 minutes) season with salt, flip the omelette over on
a dish and then slide back into the pan and place the pan back in
the oven to brown the underside (1-2 minutes). Take it off the
heat and allow it to rest until warm It can be placed on greaseproof
paper for your picnic or served immediately.


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