Potato and goat cheese omelet

Peel the potatoes and cut them into 1 cm dice. Peel the onion and slice it thin.

Heat 1 tsp of olive oil (a third of the tablespoon) in the skillet over medium heat. Cook the onion 3 min until it turns translucent, then move it to the plate.

Pour the rest of the oil (2 tsp) into the skillet and add the diced potatoes with a pinch of salt. Cover and cook over medium-low heat 12 to 15 min, stirring often, until they're tender when you poke them with a knife tip.

Crack the 4 eggs into the mixing bowl, salt, pepper and beat with a fork. Add the cooked onion and half of the crumbled goat cheese.

Spread the potatoes in an even layer, then pour the beaten eggs over them. Cook over low heat 4 min, loosening the edges with the spatula.

Crumble the rest of the goat cheese over the omelet. Cover and cook 2 min over low heat, until the top is fully set.

Slide the omelet onto the flat plate and cut it into two portions. Serve right away.