Spanish Omelette

For 4 persons Ingredients: 1 onion; 2 medium-sized potatoes; 1 courgette; 1 clove of garlic; 2 tablespoons olive oil extravergine; 15 gram butter; 5 medium eggs; 150 ml milk; half a teaspoon of mixed herbs; salt and black pepper to taste. Preparation: 1.Heat the oven to 180 degrees Celsius (350 F.). While it is heating up wipe a paper towel in a little butter and wipe butter over the inside of the oven dish; 2.Cut the ends off the onion and peel it. Cut in half, then into thin slices. Peel the potatoes and cut them in half. Cut them into thin slices and then into cubes; 3.Cut the end off the courgette and cut it in half lenghtways. Cut the halves into stripes and cut the strips into small pieces. The peel the clove of garlic; 4.Put the oil and butter into a non-stick frying pan. Heat them over a low heat until the butter melts. Add the onion and potatoes and cook them for 5 minutes; 5.Add the pieces of courgette and crush the garlic into the pan. Cook everything gently for another 5 minutes, or until the vegetables are slightly soft; 6.Take the pan off the heat and spoon the vegetables into the ovenproof dish. Spread them out to make an even layer. The break the eggs into a large bowl; 7.Beat the eggs with a fork, then pour in the milk. Add the herbs and a pinch of salt and / of pepper. Teh beat everything together until they are mixed well; 8.Pur the egg mixture over the vegetables. Then put the dish into the oven and bake the omelette for 40 minutes until it is set and golden brown; 9.Push the knife into the middle of the omelette. If runny egg comes out, cook it for 5-10 minutes more. Check again. When ready run a knife around the edge and cut the omelette into pieces. Lift out the pieces with a fish slice or pie slice.