Potato omelette with onions betanzos style

Peel and cut the potatoes and the onion (all quite finely), heat the olive oil in the frying pan at maximum heat and add the potatoes.

When the potatoes are browned (25-30') add the onion for about 5'. Beat the eggs in a bowl.

Transfer the potatoes and onion with a slotted spoon to the bowl. In this bowl, stir the mixture well and add the pinch of salt.

Remove the oil from the pan leaving a small amount to pour the mixture. Lower to medium heat.

When we put the mixture in the pan, separate the edges of the pan so that it does not stick, and stir the mixture homogeneously.

After 5' turn the omelet over with the help of a large plate, put it back in the pan for 5' so that it is cooked on the other side. Remove and serve.