Stuffed potato omelette

Preparation

Peel the potatoes and slice them thinly; peel and julienne the onion.

Heat some oil in a frying pan and add the potatoes and onion; season with salt and fry over a low heat – they should be gently poached – until tender, about 20–30 minutes, depending on the potatoes; drain well.

Divide the potatoes in half, beat 4 of the eggs and mix them with the potatoes and a pinch of salt; stir to combine well and leave to rest for a few minutes.

Heat a tablespoon of olive oil in a non-stick frying pan and add the omelette mixture; stir the base a little with a wooden spoon to help it set, then leave for about 2 minutes over a low heat; flip the omelette onto a plate and leave to set on the other side for the same amount of time.

Make another omelette with the remaining potatoes and another 4 eggs.

Set the omelettes aside and leave to cool.