Spinach and potato omelette

Peel the potatoes and cut them into small cubes of about 1 cm. Give them a quick rinse to remove the starch.

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

Add the potatoes to the skillet with the onion. Salt lightly, mix well and cook over medium-low heat for 10 min, stirring now and then, until tender but not browned.

Wash the spinach, drain it well and chop it roughly. Add it to the skillet with the potatoes and onion. Cook for 2 min over high heat, stirring, until the spinach wilts.

In the bowl, beat the eggs with a pinch of salt and pepper. The texture should be smooth but not foamy.

Spread the beaten eggs over the vegetables in the skillet. Cook over low heat for 3 min without touching, until the edges start to set. Then, using the fork, fold the omelet in half while sliding it onto a plate.

Slide the omelet back into the skillet, folded side down, and cook for 1 min more over very low heat to finish setting.