This thick omelette can be made in advance. Served hot or cold, and cut into big or small wedges, it makes a substantial first course or vegetarian main dish.

　　

Ingredients

serves 4 to 6

　　1 pound baking potatoes, peeled

　　1 large onion, chopped

　　2 tablespoons extra virgin olive oil

　　2 garlic cloves, chopped finely

　　10 ounces tomatoes, peeled and chopped

　　Salt and black pepper

　　1 teaspoon sugar

　　1/2 chili pepper, finely chopped (optional)

　　4 eggs

　　3 to 4 tablespoons chopped flat-leaf parsley

　　1 tablespoon butter

　　

Step 1

Boil the potatoes in salted water until tender, then drain and mash them. In a wide skillet, fry the onion in the oil until golden, stirring occasionally. Stir in the garlic and fry briefly without letting it color. Add the tomatoes, season with salt, pepper, and sugar, add the chili pepper, if using, and cook the mixture over a high heat, stirring every so often, until it is reduced to a thick, jammy sauce.

　　

Step 2

Beat the eggs lightly, then beat them into the mashed potatoes. Add this to the tomato sauce and mix vigorously. Stir in the chopped parsley and adjust the seasoning.

　　

Step 3

Heat the butter in a large skillet, preferably nonstick. When it sizzles, pour in the omelette mixture. Cook over low heat until the bottom sets (about 10 minutes), then cook the top under a preheated broiler until it is firm and lightly browned.

　　

Step 4

Serve hot or cold, turned out, and cut into wedges.

　　Arabesque