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1
Place the unpeeled potatoes in a steamer basket set over boiling water.
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2
Steam for 7-8 minutes until just tender.
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3
Remove from the basket and leave until cool enough to handle.
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4
Meanwhile, heat the olive oil in a non-stick frying pan.
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5
Add the onions and gently fry over medium heat for about 10 minutes until soft but not browned.
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6
Lightly season with salt and dot with the butter.
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7
Peel off the potato skins and slice the flesh into 1/2in discs.
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8
Arrange in a layer on top of the onions.
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9
Scatter with basil and season with a little more salt.
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10
Whisk the eggs well with a good scrunch of freshly ground pepper.
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11
Pour them over the potatoes and onions.
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12
Cover the pan and cook over low heat for about 15 minutes, or until the eggs are completely set.
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13
Season with a little more salt.
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14
Flip the omelette over onto a large plate, then slide it back into the pan.
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15
Brown the underside for a minute or two.
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16
Remove the pan from the heat and leave to rest for a few minutes.
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17
Slice into segments and serve.
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18
Or, if you are heading for the blue yonder, allow your creation to cool before wrapping it in a large sheet of foil lined with greaseproof paper.
