Preheat oven to 150°C.
Place the oil into a deep saucepan and heat to 130°C. Add the potato and cook, stirring to ensure the oil doesn't boil, for 15 minutes or until the potatoes are tender. Add the onion and cook for a further 5-10 minutes or until onions are tender. Remove from heat and transfer to a sieve using a slotted spoon. Drain the oil and reserve for other use.
Break the eggs over the mixture and carefully turn over into a 2 litre, 22cm oven-proof dish, greased with a few drops of oil. Place low in the oven on 150°C for 15-20 minutes or until egg has set.
For the aïoli, place the yolks, garlic and vinegar in a food processor. Turn the processor on and pour in 1 tbsp of oil, blend for 1 minute. Drizzle in the remaining oil, adding the paprika and salt about three-quarters of the way through. If the aïoli becomes too thick, add a little water.
Serve omelette warm or cold with sourdough toast and aïoli.


  • 1 litre mild olive oil (not extra virgin)
  • 1.5 kg potatoes, peeled and cut into 1.5cm slices
  • 1 large onion
  • 12 eggs
  • salt and pepper, to taste
  • Aïoli
  • 2 egg yolks
  • 1 garlic clove
  • 1 tbsp apple cider vinegar
  • 250 ml (1 cup) mild olive oil (or use 50 ml extra virgin and 200 ml vegetable oil)
  • 3 tsp sweet paprika
  • 2 tsp salt