Ingredients
- 1 kg medium potatoes
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 75 g sliced salami, chopped
- 4 eggs, lightly beaten
Method
1. Cut potatoes into rough 2 cm cubes and cook in a large pan of boiling water until just tender. Drain and cool.
2. Heat oil in a 25 cm non-stick frying pan. Cook onion for 3 minutes over medium-low heat until soft. Add salami and cook for a further 3 minutes, stirring occasionally.
3. Add potatoes to pan, and cook for 5 minutes, stirring to combine. Try to distribute onion and salami through the potato, so that they are not all on the base of pan. Reduce heat to low; preheat grill to medium heat.
4. Pour eggs into pan, moving potato mixture to let eggs flow through. Cook for 3 minutes, until egg has set around edges and base. Remove pan from the stovetop and place under the grill for 2–3 minutes until the top has set. Invert onto a plate and cut into wedges. Cool to room temperature before serving.
