• 1 large onion
• 3-4 medium potatoes. Waxy potatoes such as Maris Piper work best
• 5 large eggs
• 4 tablespoons olive oil
• sea salt

• Medium-large, non-stick frying pan with a lid (a plate will do)
• Medium-large mixing bowl
• Two warm plates

1. Slice the onion and potatoes thinly.
2. Fry the onions and potatoes for around 20 mins on a low heat in a covered frying pan in 3 tablespoons of olive oil. Stir occasionally.
3. Season the potato and onion mixture well during cooking.
4. Check the potatoes are soft – on the verge of breaking up.
5. Break the eggs into a mixing bowl and gently beat. Season.
6. Add the hot onion and potato mix to the eggs in the mixing bowl. Mix.
7. Add the remaining 1 tablespoon of olive oil to the empty frying pan. Turn up the heat to medium.
8. Pour the egg, potato and onion mixture into the pan. Turn the heat down to very low.
9. Cook the mixture for about 15 minutes, until it is no longer runny on the top.
10. Covering the frying pan with the lid or a plate, carefully turn the pan over, so that the omelette rests on the lid or plate. (I do this over the sink in case of an accident.)
11. Put the frying pan back on the heat, and carefully return the omelette to the pan, with the cooked side now facing up.
12. Cook the omelette for a further 6 minutes on a low heat until the other side is done.
13. Tip out or invert the cooked omelette onto a clean, warm plate.
14. Cover with a second warm plate to keep the omelette warm until ready to serve.

Enjoy with crusty bread!