- ¼ cup extra virgin olive oil (60 ml)
- 3 cups new potatoes, diced (175 g)
- ¼ cup onion, finely chopped (40 g)
- 4 eggs, beaten
- teaspoon salt (2.5 g)
- teaspoon pepper (2.5 g)
- 2 Tomatoes, peeled, seeded, and coarsely chopped
- 2 green onions, chopped
- In an 8½-inch skillet, pour the oil and place over medium-low heat. When oil is hot, stir in potatoes and cook for 15 minutes, stirring occasionally every 5 minutes.
- Stir in ¼ cup onions and sauté for an additional 5 minutes, or until the potatoes and onions are completely tender and lightly brown.
- Transfer potato-onion mixture from skillet into a large bowl. Add the chopped tomatoes and green onions into the mixture.
- Pour out excess oil from skillet into a small bowl and set aside.
- While in a separate mixing bowl, beat the eggs well, season with salt and pepper
- Pour the beaten eggs over potato-onion mixture and stir carefully to combine.
- Wipe the skillet clean, and then pour the reserved oil back into the skillet. Place over medium heat and after a few minutes, pour omelet mixture into it.
- Shake the pan to spread this mixture evenly and cook for 5-7 minutes, or until the bottom is browned.
- Make sure the omelet does not stick into the skillet by carefully sliding a spatula in the edges of the omelet.
- Place a plate upside down over skillet. Hold by its handle with one hand and the other hand flat on the plate. Turn the skillet over into the plate.
- Add a small amount of oil in skillet, if necessary. Slide the omelet back into skillet and cook the other side for another 3-5 minutes, or until the bottom is browned but the inside is still slightly moist.
- Serve warm and enjoy!