Potato omelette with cashel blue cheese.

Cut potato into cubes, place in a bowl and cover with water. Put it in the microwave until it is soft. Pour onion with a little EVOO in the meantime.

Drain almost cooked potato and add to the pan with the onion. Meanwhile beat the eggs.

When the potato is golden brown, add the potato and onion to the eggs. Add salt. Let it rest for 5 minutes.

Put a little EVOO in the frying pan to prevent the omelet from sticking and add half of the mixture. Add the blue cheese and add the rest of the mixture. I use medium-high heat so that the omelet will set.

We turn it over with the help of a plate and with medium-high heat we finish curdling it 1-2 more.