- 6 large eggs, beaten slightly
- 800 g potatoes, cut in fourths (lengthwise)
- 1 small onion, minced
- 1/3 cup extra-virgin olive oil
- salt to taste
- Pour the olive oil in a large skillet. Stir in the onion to coat end let it to poach until translucent or slightly caramelized.
- Meanwhile slice the potatoes: not too thin, not too thick. Stir them in the skillet to coat.
- Cover with a heavy flat lid on it; but let some steam to escape.
- It must be cooked oil-coated in its own steam; over medium heat, until tender but not brown. So flip at times.
- When tender cut with a skimmer or spatula each time you flip it.
- Then, let the flavors infuse together over minimum heat for 10 minutes. Salt now.
- You may keep it until you decide to make the omelette.
Breaking the eggs
- Drain –if necessary- and mix with the eggs. In using a fork to combine you’ll mash the biggest potato pieces.
Clotting the omelette
It’s up to you whether to make a big omelette or 4 small ones in a small skillet.
- Heat the skillet very much. Pour in a splash of olive oil. Ladle the egg-mixture over high heat: we want the outside clotted but the inside moist.
- Separate the edges from the skillet with the skimmer. And also shake the skillet for the omelette bottom not to get stuck.
- Flip with the aid of a dish that you would have placed over it. And clot the other side.