1 large onion
5-6 medium potatoes
7 eggs
Salt
Olive oil (around 170ml)
- Pre-boild the potatoes.
- Slice the onion. Peel and thinly slice the potatoes.
- In a medium frying pan on medium heat, heat around 100ml of olive oil and fry the sliced onions and potatoes for 5-7 minutes until golden. Add a lid halfway to partly steam them.
- Spoon out the contents of the pan & cool for 5 minutes. In a large mixing bowl, beat the eggs, season with salt & add the potato mixture. Add a glug of oil into the pan, heat, then add the egg-potato mixture.
- Fry on low-medium heat for 6-8 minutes until browned, place a plate on top and flip the omelette (it may spill liquid). Immediately, slide the omelette back into the pan, browned side facing up, and fry for 4-5 minutes until fully cooked and browned.