4 medium-sized potatoes, peeled and thinly sliced
¼ litre olive oil
First, heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan.
Then beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well.
After that heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelet doesn't stick to the bottom.
Once the bottom of the omelette is set, turn the heat down low and cover the pan. After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. You must be careful because the omelette may break.
Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.
Delicious!! Thanks, Marta.
Some people prefer this omelette with onions: