2 med. sized potatoes, about 1/4 lb.
4 tbsp. oil
Salt, optional
Pepper to taste
6 eggs
3/4 c. grated gruyere or Swiss cheese
2 tbsp. butter

Peel potatoes and slice thinly. Heat the oil in a skillet and add the potatoes. Add salt and pepper. Cook, shaking the skillet making sure that the potatoes cook on all sides, for about 10 minutes or until golden on all sides; drain well.

Beat the eggs in a bowl and add salt and pepper to taste, the cheese and potatoes. Melt the butter in an omelet pan or non-stick skillet and add the egg mixture, stirring. Cook until the omelet is done in the bottom. Invert the omelet onto a hot platter and cut into wedges. Serves 2-4.