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Prepare the Potato and Onion:
In a skillet over medium heat, add a bit of olive oil (about 1-2 tablespoons). Once the oil is hot, add the sliced potato and onion. Season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and lightly golden, and the onions are soft and translucent. Make sure the potatoes don’t get too crispy; they should soften in the oil.
Whisk the Eggs:
While the potatoes and onions are cooking, crack the eggs into a bowl and whisk them well. Season with a little extra salt and pepper.
Combine Eggs with Potato and Onion:
Once the potatoes and onions are cooked, remove them from the pan and drain any excess oil. Let them cool slightly for a minute or two, then gently stir them into the beaten eggs, ensuring everything is well-coated.
Cook the Omelette:
Heat a little more oil in the same skillet over medium-low heat. Pour the egg, potato, and onion mixture back into the pan. Spread it out evenly and cook for 5-7 minutes, occasionally shaking the pan to ensure it doesn’t stick.
Flip the Tortilla:
When the edges of the omelette are set, but the top is still slightly runny, it's time to flip. Place a large plate over the skillet and carefully flip the omelette onto the plate. Then, slide it back into the pan, uncooked side down. Cook for an additional 3-5 minutes until the eggs are fully set.
Serve:
Once the omelette is cooked through and golden, remove from the heat. Let it rest for a couple of minutes before slicing into wedges. Enjoy warm or at room temperature.
Serving and Storage Tips:
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