Potato omelet

Chop the onion in brunoise and sauté in oil.

Peel and cut the potato into not too large pieces.

When the onion begins to color, add the potato and a little salt, poach over medium heat and stir occasionally.

Meanwhile, with the eggs at room temperature, place them in a bowl and beat them well with a pinch of salt.

Drain the potato well and when it loses some of its temperature, add it to the beaten eggs.

In a special non-stick frying pan, place over high heat and a splash of AOVE, when it starts to smoke add the mixture and stir a little. Lower the heat to medium and leave it for 2 minutes. Turn it over and leave it for another 2 minutes and plate it.