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1
Julienne the potatoes and slice the onions thinly.
2
Crack the eggs into a bowl, season with salt and pepper, and beat well.
3
Heat olive oil in a pan and stir-fry the potatoes until nearly cooked through.
4
Add the onion slices and salt, then stir-fry until the onions become translucent.
5
Pour the cooked potatoes and onions into the beaten eggs and stir to combine.
6
Add more olive oil to the pan, pour in the mixture, cover with a lid, and cook over low heat.
7
Once the bottom is partially set, place a plate larger than the pan on top and flip to transfer the omelette to the plate, then slide it back into the pan to cook the other side.
8
Cook until both sides are golden and set, then serve the potato omelette while warm.
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