Potato omelette with very juicy onions

Peel the potatoes (4 medium size or 3 if they are large) and cut them in slices of maximum 0.5 cm thick (so that they are better done). Cut the onion into strips.

Heat the EVOO in a large frying pan (enough to cover the potatoes we are going to fry) over medium heat and when it is hot, add the potatoes and the onion. The fire should not be too high so that they do not burn. We are stirring well from time to time so that they do not stick to the pan or make us some more than others.

When everything is poached (the potatoes should be soft and almost falling apart) we remove everything with a paddle and put it on a tray with kitchen paper so that the remaining oil is absorbed. Add a teaspoon of salt, stir and let them rest.

While the potatoes and onion are cooling slightly, beat the 5 eggs in a large bowl with another teaspoon of salt.

Once the potatoes and onion are warm, add them to the beaten egg and mix well. Let stand for about 15 minutes. This is very important for it to be juicy, since the potato will absorb the egg.

Heat a medium-sized frying pan (tortilla size, hahaha) with a splash of EVOO over medium/high heat.

When it is hot, pour the mixture and let it cook for about 3-5 minutes, enough to cook the part in contact with the pan, but not the rest. We take off the edges, starting to shape the omelet.

After this time, turn the omelet over by placing a plate (critical step) and repeat the previous step, closing the edges to give the final shape to the omelet.

Once the 3-5 minutes have passed, transfer the omelet to a plate and it is ready to eat!