4 onion, thickly sliced
2 garlic cloves, crushed
1.5 tbp brown sugar
1 tbsp balsamic vinegar
1 tbsp thyme leaves
2 tbsp extra virgin olive oil
3 potatoes, thinly sliced
6 free range eggs, lightly whisked
125 ml double cream
1 Heat the butter in a large frying pan over a medium heat until foaming. Add the onion and garlic and reduce the heat to medium-low. Cook, stirring occasionally, for 15 minutes or until the onion is very soft and beginning to caramelise. Add the sugar, vinegar and thyme and cook, stirring, for five minutes or until the sugar dissolves and mixture thickens. Remove from the heat. Season with salt and pepper. Transfer to a bowl.
2 Add half the oil to the pan and place over a medium-high heat. Add half the potato and cook, turning occasionally, for five minutes or until lightly golden and tender. Transfer to a plate. Repeat with the remaining potato.
3 Preheat the grill on high. Heat the remaining oil in a small frying pan over a medium heat. Layer the potato and half the onion in the pan. Whisk the eggs and cream together in a medium bowl. Season with salt and pepper. Pour over the potato mixture. Reduce the heat to low. Cook for five minutes or until the frittata is golden and set underneath. Remove from the heat and place under the grill. Cook for 3-4- minutes or until golden brown and just set. Remove from the heat and set aside for five minutes. Turn onto a clean work surface.
4 Cut the frittata into wedges. Serve warm or at room temperature with the remaining caramelised onions and thyme sprigs.