Classic potato omelette

Peel and cut the potatoes evenly so that they cook all at the same time. Season them and put them in the frying pan when the oil has reached temperature. Cover.

Cut the onion into small pieces and place in the pan with the potato when it has been cooking for about 5/10 minutes.

Once everything is cooked, beat the eggs in a bowl, which we will have seasoned individually before beating. Once beaten, transfer the potato and onion mixture to the bowl along with the eggs (having drained the oil well) and mash a little with a fork until the ingredients are well blended. Correct the seasoning if necessary.

Remove the excess oil from the pan and transfer the mixture from the bowl to the pan (the smaller the pan, the higher the omelet will be). When the edges begin to curdle and the omelet moves evenly in the pan, flip it over to cook the other side. Depending on the type of interior we want (more or less curdled), we wait more or less to remove it from the heat. If we are looking for a juicy interior, it should be cooked for about 2 minutes over medium heat.