Saute the potato slices in butter to a golden brown. Beat the eggs together with the sour cream. Gradually fold the eggs into the potatoes. Cook until set. Season. Tum out onto heated platter and shower with the chopped dill.

Heat the oil in a large frying pan that can be used under the grill. Add the onion and cook gently for 3-4 minutes, until golden brown. Add the potatoes courgettes. Cook for about 10 minutes, shaking the pan occasionally, until the courgettes are softened and the potatoes are lightly browned. Add garlic and cook for 1-2 minutes more.

Stir the dill into the eggs, add salt and pepper. Pour over the vegetables and cook over a moderate heat until the underside is set. Preheat the grill. Grill the omelet until the top is set.

Cut into wedges and serve hot.