Leaving the skins on, slice the new potatoes thinly. Peel, split, and slice onions. In a large saute pan, heat olive oil (the best you can afford). You need a good 1 cm in your pan. Saute potatoes and onions and garlic on a low flame until the potatoes are soft and the onions are translucent. Remove with a slotted spoon and place the potato mxture in a greased round cake pan, spring form pan, cast iron skillet or terra-cotta baking dish. If you use something small, make two. Season eggs and pour over potatoes. Bake 20 minutes at 180ºC and then start testing. When the middle is set and the top slightly brown, it's done. Let set 5 minutes, run a knife around the outside and invert onto a round platter. Serve at room temperature. Buffet menu: Torta Rustica filled with spinach and red peppers, cheese and ham This potato omelette A platter of Italian sausages grilled outside on the Weber Breads, muffins, bagels, muffins, donuts ... Recipe By : Lou Jane Temple. Death by Rhubarb.