Entree

Procedure

1. Cut the potatoes into quarters lengthwise, then thinly slice them

2. Turn the stove heat on high and put 2 cups of the oil into a pan. Once the oil heats up, add the sliced potatoes and then change the heat to medium. Cook the potatoes for 5 minutes stirring every so often.

3. Peel the onion, cut it in half, and slice it thinly. Put them in the pan with the potatoes and cook for another 5 minutes.

4. Beat 4 eggs in a bowl. Add the salt to the eggs. Once the potatoes and onions are cooked, remove excess oil from the pan. Add the potatoes and onions to the bowl of eggs. Mix it together and let it sit for 5 minutes.

5. Add ¼ cup of olive oil to the pan. Once the oil is hot, add the egg and potato mixture to the pan. Push the edges down with a spatula. Let it cook for a few minutes until the edges are set

6. Cover the pan with a large plate. Flip the pan over so that the plate is on the bottom and the omelette is transferred onto the plate.

7. Put the pan back onto the heat and add 2 tbsp of oil. Slide the omelette back onto the pan and cook until it is fully cooked, or cooked to your liking.