Heat the olive oil in a large skillet (the size of the potato omelette).
Add the potatoes and the onion sliced very thin. Cook over medium heat, stirring occasionally, until the potato starts to break down and is cooked, about 20 minutes. Season with salt and pepper to taste.
In a deep plate, whisk the eggs with a fork until they are slightly frothy.
Let it cook with the potatoes until the edges are golden and the center is almost set.
Flip the omelette in a skillet of the same size (already greased with olive oil and hot).
Once it is cooked, turn off the heat and let it cool slightly.
Unmold onto a serving platter and serve at room temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?