Ingredients
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4, medium Potatoes
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1 Onion
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6, large Eggs
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Salt to taste
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Olive oil for frying
Directions
- Peel the potatoes and slice them thinly.
- Peel and chop the onion finely.
- Heat olive oil in a non-stick skillet over medium heat.
- Add the potatoes and onion to the skillet, season with salt, and cook until the potatoes are tender and lightly golden, stirring occasionally. This should take around 10-15 minutes.
- While the potatoes are cooking, beat the eggs in a large bowl and season with salt.
- Once the potatoes are cooked, transfer them to the bowl with the beaten eggs and mix well.
- Clean the skillet if necessary and add a bit more olive oil.
- Pour the potato and egg mixture into the skillet and spread it evenly.
- Cook over medium-low heat until the omelette is set around the edges but still slightly runny in the center, about 5-7 minutes.
- To flip the omelette, place a large plate over the skillet and carefully invert the omelette onto the plate. Then, slide it back into the skillet to cook the other side for another 5-7 minutes, or until fully cooked through and golden brown.
- Once cooked, transfer the omelette to a cutting board and let it cool slightly before slicing and serving.
