Peel the potatoes and dice them (or slice them thinly).

Peel and slice (julienne) the onion.

In a fry pan add the Extra Virgin Olive Oil, onion and potatoes.

Fry everything on a medium heat, stirring frequently with a wooden spoon.

When the potato mix is tender (25 minutes or so), drain the mix with a colander. Keeping the oil for future preparations.

In a bowl, crack the eggs and whisk well with a little bit of seasoning.

Place the potato mix in with the whisked eggs. Stir well and season.

Put a NON-STICK PAN on the stove. Add a little bit of oil and coat the surface well. When hot, add the egg & potato mixture into it.

Let it set on the bottom, regulating the heat so it doesn’t brown too fast.

Use a spaluta to firm the edges of the omelette all around its circumference.

Shake the pan to keep it loose on the bottom. Season well if necessary.

When you feel is set (5 min), place a plate facing down on top of the pan. Turn the omelette out on the plate.

Adjust temperature and add a tiny bit of oil if necessary. Slide the omelette back in the pan and cook the other half. Repeat the same steps until desired consistency.

Finally put the plate over the pan and flip it out once again. Serve it hot or cold, as a main or as a tapa, in wedges or bite sizes.

The level of doneness will depend on your personal taste. Think about this recipe like if it was a steak, some people prefer it rare-ish and others fully cooked. Once you master the technique, try it with leek instead of onion… you’ll see the difference.