4 big potatoes
1 big onion
6 eggs
1 gal. olive oil
Salt

Slice the potatoes and onions thinly. Put the olive oil in a pan and add potatoes and onions when the oil is hot. Let it cook until they are tender and drain out the oil. In a bowl mix the eggs, salt, potatoes, and onions. In a flat pan put about 3 tablespoons of olive oil and add the egg and vegetable mixture. This omelette should be round so you cook it first on one side, then with a lid you turn it over and put it in the stove until the other side is done. Serves 6.