Eggs - 4
Potato - 1 medium size
Onion - 1 small
Salt - to taste
Pepper - to taste
Oil - 1 tbsp
Preparation
Peel and cut the potatoes into thin slices and also chop the onions into thin slices. Fry them in a small but deep non-stick pan with some oil, freshly ground pepper and a little bit of salt. Fry it over a low heat so that the potatoes cook well and do not burn.
In a small bowl beat the eggs (you can take out the yolks of a couple of eggs if you want to). Once the potatoes are cooked, pour the beaten eggs and let it cook over low heat. Cover the pan and let the omelette cook for a minute or so. Now take a plate a cover the pan, and flip the omelette over to the plate. Put the pan back on the stove and slowly slide the omelette back into the pan. The flip over process ensures the omelette is cooked on both sides. Continue cooking over a low heat until you see the omelette is cooked well.
Serve in a plate with toast and enjoy!
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