for 4 portions
1 onion, thinly sliced
3 potatoes, thinly sliced
2 cups olive oil (500 ml)
1 pinch of salt
Heat the olive oil in a very hot frying pan.
Cut the onion into thin strips.
Cut the potatoes into pieces 3 millimetres thick.
Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
Drain the vegetables and save the olive oil for later use.
Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir and let stand for 15-20 minutes.
In a non-stick skillet, fry the egg mixture over high heat for 1 minute, then reduce to low heat for 2-4 minutes.
Cover the pan with a large plate and carefully turn the omelette over.
Return the omelette to the pan and fry for 3-5 minutes over low heat. To check that the omelette is cooked, gently press down on the centre of the omelette. If the surface returns, it is ready.
Repeat step 8 to remove the omelet from the pan.