Instructions

1. Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
2. Add the thinly sliced potatoes and onions to the skillet. Sauté the mixture until the potatoes are tender and the onions turn translucent and lightly caramelized, about 10-15 minutes. Stir occasionally to prevent sticking.
3. In a large bowl, beat the eggs until well mixed. Season with salt and freshly ground black pepper.
4. Using a slotted spoon, transfer the cooked potatoes and onions to the bowl with the beaten eggs. Gently mix well, ensuring the potatoes and onions are well coated with the egg mixture.
5. In the same skillet, pour the egg, potato, and onion mixture. Spread it evenly across the skillet.
6. Cook the omelette for about 5-7 minutes, or until the bottom is set and appears golden brown when checked with a spatula.
7. Carefully flip the omelette using a large plate or lid to cover the skillet, and then slide it back into the skillet to cook the other side for another 5-7 minutes, or until it is also set and golden brown.
8. Once done, slide the omelette onto a serving plate. Let it cool slightly before slicing into wedges.
9. Serve warm or at room temperature. Enjoy it as a hearty breakfast or pair it with a fresh green salad for a light lunch.