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Heat oil in non-stick pan (25 cm in diameter), add potatoes and cook 5 mins, add onions and cook another 5 mins, stir mixture and make sure it is not sticking to pan. When done, strain in a colander.
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Mix the potatoes with the eggs, season with salt and pepper.
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Heat 3 tbsp oil, when it begins to smoke add egg-potato mixture. Shake and stir mixture until slightly set. Using a spatula, shape the edges. Lower heat to set omelet until soft and juicy, invert on a plate and slowly slide back into pan to brown the other side, for a few minutes.
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Cool and cut into portions.