Directions

1. 1

   Peel the potatoes and cut them into quarters, then slice them into thin rounds approximately 1 cm thick. Consistent thickness is important to ensure even cooking.

2. 2

   Peel and thinly slice the onion into strips.

3. 3

   Heat a generous amount of extra virgin olive oil in a medium-sized deep frying pan over low heat until warm.

4. 4

   Add the sliced potatoes to the warm oil and simmer for approximately 5 minutes, stirring occasionally.

5. 5

   Add the sliced onion to the pan and continue cooking over low heat until the potatoes and onion have softened completely, about 10–15 minutes total.

6. 6

   While the vegetables cook, whisk the 5 eggs together in a bowl until well combined.

7. 7

   Pour the beaten eggs over the cooked potatoes and onions. Using a spatula, gently stir the mixture to distribute the eggs throughout, ensuring they cook evenly with the vegetables.

8. 8

   Continue cooking, occasionally running the spatula around the edges and bottom of the pan to prevent sticking. Cook for about 10 minutes until the bottom and edges are set but the center is still slightly wet.

9. 9

   Increase heat to medium-high. Place a large, flat plate over the top of the frying pan. Holding the pan firmly in one hand and the plate against the pan with your other hand, flip the omelette onto the plate.

10. 10

    Slide the omelette back into the pan, uncooked side down, and cook for another 8–10 minutes until the bottom is golden and set. The internal temperature should reach 160F.

11. 11

    Slide the finished omelette onto a serving plate. Let it cool for a few minutes, then slice into wedges and serve warm or at room temperature.