Ingredients List

• 6 large eggs
• 4 medium-sized potatoes (around 500 g), peeled and cut into thin slices
• 1 onion
• 120 ml olive oil
• Salt
   

• Add diced bell peppers or chorizo for extra flavor.
• Substitute sweet potatoes for a slightly sweet, healthier twist.
• Use a splash of almond milk or oat milk for a dairy-free version.

Step-by-Step Instructions

1. Easy to prepare potatoes and onions
   Peel each potato before cutting it into narrow, thin slices. Finely chop the onion. Place a nonstick skillet on the stove over medium heat and add a bit of olive oil.
2. Cook the Vegetables:
   Transfer the potatoes and onions into the skillet. Sauté gently for about 10–12 minutes until soft but not browned. Stir occasionally to prevent sticking. Drain excess oil and let cool slightly.
3. Whisk the Eggs:
   In a large mixing bowl, beat the eggs with salt and pepper until well combined.
4. Combine Everything:
   Fold the cooked potatoes and onions into the bowl of beaten eggs. Stir gently to coat everything evenly.
5. Cook the Omelette:
   Add a tablespoon of olive oil to a clean skillet and heat it over medium. Pour in the mixture and cook for about 4–5 minutes, shaking the pan occasionally to prevent sticking.
6. Flip the Omelette:
   Place a plate over the skillet, carefully flip the omelette onto the plate, then slide it back into the pan to cook the other side for 3–4 minutes.
7. Check for Doneness:
   The omelette should be golden brown on the outside and slightly moist in the center.