Ingredients

• 2 large onions, diced
• Seasoning to taste
• Olive oil for cooking
• 6 eggs
• 1¾ pounds potatoes, peeled and half cooked

Directions

1. Dice the potatoes into small cubes.
2. Add 4 tablespoons of oil to a skillet and fry the onions with the potatoes, stirring for 10 minutes, keep them white.
3. Take off the heat and season, now mix in the beaten eggs and leave on the side for 10 minutes.
4. Add 5 tablespoons of oil to another skillet, and heat.
5. Once hot stir in the egg mix and cook for 7 minutes without stirring.
6. Place a platter over the top, then flip over the pan turning the omelet out, now carefully slide it back in the skillet to cook the other side.
7. Once done turn out, this can be served hot or cold with crusty bread.