Tortilla stuffed with provolone cheese

Peel the potatoes and cut them in slices of the same thickness, without being too thin but not too thick. Take the provolone cheese out of the fridge (if it is cold it will be difficult to melt).

In a microwave-safe container, put the potatoes and a dash of extra virgin olive oil. Close the container and cook for 9 minutes at maximum power.

Meanwhile, if you want it with onion, poach it in a frying pan with olive oil over medium heat until golden brown.

When the potatoes have been cooking for 9 minutes, open the pot, being very careful not to burn them. Remove them and put them back in, 7-8 minutes more.

Once the time has elapsed, open the container and wait a little while for the potatoes to cool (check that they are well cooked).

Add the eggs and onion and stir well. I personally like to mash the potato a little bit, so I don't find the big pieces in the omelet.

Now we put in the pan (better if it is non-stick) a splash of extra virgin olive oil and heat over medium-high heat.

Put half of the potatoes, add the disk of provolone cheese, and cover with the rest of the potatoes.

Cook as a normal omelet. For the provolone to melt, it is important that it is not cold and acquires enough heat. If you like your omelette very well done, it is possible that it will reach that point easily. If you like it juicy, I recommend that you give the provolone a quick heat in the microwave (it melts very quickly, just for a moment, so that it softens but does not melt).