Potato omelet

Cut the potatoes, onion and zucchini into small pieces, trying to keep them all the same size to avoid cooking at different times. Add a little salt, as we have to add a little more salt to the egg.

Cover the entire base of the pan with oil and heat. When it is very hot, add everything. Cook with the pan covered until it begins to brown. ⚠️ We move continuously with a shovel to avoid burning the ingredients, if you see that the fire is too high, lower it.

Crack and beat the eggs in a large bowl. Add a little more salt. Once the potatoes and the rest is to your liking, remove it with a skimmer from the pan, drain slightly and put the mixture in the bowl where you beat the eggs. ⚠️ Do not drain the oil too much, as the mixture should have enough to prevent it from drying out.

Add a little more oil to the hot frying pan and pour in the mixture. Stir the pan continuously to prevent sticking. Turn the first time when small bubbles start to appear (approx 5-6 min). Do not overheat, because you can burn it the first time.

Turn the omelet over and cook for about 3 minutes on each side until the omelet is cooked to your liking, as the omelet depends on taste (more or less cooked).