Step 1: Peel and thinly slice the potatoes. Slice the onion into thin strips. Season lightly with salt.

Step 2: Heat olive oil in a non-stick skillet over medium heat. Add potatoes and onions and cook gently, stirring occasionally, until soft but not browned, about 15–20 minutes.

Step 3: Using a slotted spoon, transfer the cooked potatoes and onions to a bowl, draining excess oil.

Step 4: Beat the eggs in a separate bowl with salt. Add the warm potato and onion mixture to the eggs and mix gently. Let rest for 5 minutes.

Step 5: Heat a small amount of the reserved oil in the skillet over medium-low heat. Pour in the egg mixture and cook gently until the edges set but the center remains slightly soft.

Step 6: Place a plate over the skillet and carefully flip the omelette. Slide it back into the pan and cook for another 3–5 minutes until just set.