Potato omelet

Peel the potatoes with the knife on the cutting board. Cut them into small cubes of about 1 cm.

Chop the onion into small pieces. In the nonstick skillet, heat the olive oil over medium heat. Add the onion and cook for 3 min without browning.

Add the diced potatoes to the skillet with the onion. Mix well, cover and cook over low heat for 10 min, stirring now and then. The potatoes should be tender but not mushy.

In the bowl, beat the eggs with a fork. Season generously with salt and pepper. Set aside.

Spread the beaten eggs over the potatoes in the skillet. Cook over low heat for 5 min without touching. When the edges start to set, tilt the skillet so the raw egg runs underneath.

When the omelet is almost set but still a bit runny on top, fold it in half with the wooden spoon. Cook for 2 min more over very low heat.

Slide the omelet out of the skillet onto a plate. Add the remaining butter on top so it melts a little.