Onions or no onions? I like it with onions!
Usually, this recipe calls for 8 or 10 eggs, a lot of potatoes, and onions, but I just wanted a portion for myself, and it is quicker! I forgot to use a smaller pan, so use your smaller pan if you want the omelet to be thicker. Either way, it will be delicious!

🥚Ingredients
3 eggs beaten
1 small Yukon potato peeled and thinly sliced
1 small onion sliced (optional)
Extra virgin olive oil (EVOO)
salt to taste
Olive or avocado oil to fry the potatoes

🥚Directions
Wash the potatoes and dry them very well with a cloth towel. Mix the eggs in a bowl. I like to emulsify the eggs with EVOO, so when mixing the eggs, add a little extra virgin olive oil. Cook the onions and set them apart. Fry the thinly sliced potatoes, but remove them before they get any color on them. Add them directly to the eggs with the onions and season with salt. Mix, cover, and let the mixture rest for 20 minutes.
In a nonstick pan, heat EVOO and add the egg mixture. Cook for about 3 minutes on medium-high heat, flip with the help of a plate, and cook for about 2 more minutes. You don’t want the tortilla to be fully cooked; we are looking for a soft and moist center. Enjoy💫