Pour the olive oil in a pan and fry the sliced potatoes and the sliced onion, on medium heat, until soft. The potatoes must not begin to brown. Remove and place in a strainer to drain.
In a bowl, beat the eggs. Add the potatoes and onion. Salt to taste. Mix.
In a Teflon pan pour some drops of olive oil and when the oil is very hot, pour the mixture, leave for about 1’ and then get a plate that fits in the pan enough to cover the omelette. In one movement flip the omelette. Slide the omelette back into the pan. Cook the other side for about 1’ and serve.
As an aperitif, serve in cubes on slices of baguette.
As a main dish it can be accompanied by a fresh salad. |
