Traditional potato omelette with onion

Cut the potatoes into thin slices of about 2-3 mm and the onion into julienne strips.

Fry the potatoes in plenty of EVOO over high heat, remove them when they are golden brown and crispy. You can go interspersed with kitchen paper to absorb excess oil.

After finishing with all the potatoes, it is the turn of the onion. As we want to make it caramelized we will put the fire lower.

Put the potatoes and onion in a bowl and break 5 of the 6 eggs on top. With the help of a fork mix everything. Add salt to taste and cover. Let stand for 10 minutes so that the potatoes are well soaked in the egg.

Put a few drops of EVOO in the frying pan (you can re-use some of the oil used to fry the potatoes). Add the last egg to more potatoes and mix it with a fork (this is to give a juicier touch to the omelette). Turn the heat to medium high and add the potato-egg-onion mixture to the frying pan.

Let it set for about 2-3 minutes. Use a spatula to give the omelet a round shape. When we notice that the edges come off easily, we will use a plate to turn it over. After turning it over, lower the heat and let it rest for a couple of minutes so that it is done on the other side. Remove and serve.