Golden Potato Bake
80 / 100
1 hr 15 min.
Parboil the potatoes in a large saucepan of boiling, salted water until just tender; roughly 10-12 minutes. Drain and allow to steam off to one side.
Meanwhile, melt the butter and olive oil together in a large, heavy-based saucepan set over a medium-low heat. Sweat the onions with a little salt for 10-12 minutes, stirring occasionally.
Add the sugar and continue to cook over a reduced heat for 15-20 minutes until they start to caramelise. Remove from the heat at this point.
Pre-heat the oven to 170°C | 325F | gas 3.
Whisk the eggs, milk and seasoning together in a large mixing bowl. Fold in the onions and potato.
Pour the mixture into a 7 inch non-stick cake tin. Bake for 12-15 minutes until the egg is set.
Remove and allow to cool in the tin a little before cutting portions. Serve from a wire rack, garnished with a sprig of basil leaves.