1 big onion
5 sm. potatoes
1/2 c. olive oil
4 eggs
Salt & garlic to taste

Cut potatoes and onions lengthwise in fine slices. Heat oil in large frying pan. Add potatoes and onions on top. Season with salt and garlic. Fry potatoes and onions turning them once in a while until cooked.

Take potatoes from oil and add to a bowl containing the eggs beaten with salt. Mix them.

In a smaller frying pan put 1 or 2 tablespoons of oil, when oil is hot pour in mixture and lower the heat. Once in a while slide a spatula or knife around the edges of the omelet to prevent them from sticking.

When omelet is almost firm, hold a plate upside down against the frying pan; invert both chopping the omelet onto the plate as you do so, then slip the omelet back into the frying pan while the second side browns.