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Ingredients

• 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

Directions

1. Pour the olive oil in a large skillet. Stir in the onion to coat end let it to poach until translucent or slightly caramelized.
2. Meanwhile slice the potatoes: not too thin, not too thick. Stir them in the skillet to coat.
3. Cover with a heavy flat lid on it; but let some steam to escape.
4. It must be cooked oil-coated in its own steam; over medium heat, until tender but not brown. So flip at times.
5. When tender cut with a skimmer or spatula each time you flip it.
6. Then, let the flavors infuse together over minimum heat for 10 minutes. Salt now.
7. You may keep it until you decide to make the omelette.

Breaking the eggs

8. 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.

9. 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.
10. Separate the edges from the skillet with the skimmer. And also shake the skillet for the omelette bottom not to get stuck.
11. Flip with the aid of a dish that you would have placed over it. And clot the other side.

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