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- Peel the potatoes and thinly slice them into rounds.
- Peel and thinly slice the onion.
- Heat the olive oil in a large non-stick skillet over medium heat.
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- Add the sliced potatoes and onion to the skillet. Season with salt and pepper.
- Cook, stirring occasionally, until the potatoes are tender but not browned, about 10-15 minutes.
- In a large bowl, beat the eggs. Season with salt and pepper.
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- Add the cooked potatoes and onion to the beaten eggs and stir to combine.
- Heat a clean non-stick skillet over medium heat. Pour the egg mixture into the skillet.
- Cook the omelette for about 5-7 minutes, or until the edges start to set.
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- Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow underneath.
- Continue cooking until the omelette is set but still slightly runny on top.
- Carefully flip the omelette using a large plate. Slide it back into the skillet to cook the other side for another 2-3 minutes.
- Slide the omelette onto a plate and let it cool slightly before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
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