Watching the chef put the dish together was informative and entertaining as he turned simple ingredients into what became our amazing appetizer that evening. Recently I asked the chef for the recipe...and here it is.
Put a non-stick pan on the heat with a little olive oil and when hot, pour in the potato mixture.
Ingredients for a 20 cm diameter omelette:
( 4 people )
4 medium size potatoes
1 small onion
It's important to use a good frying pan so that the omelette does not stick. Peel the potatoes and onion. Chop everything with a knife. Saute the onions in a pan. Boil the sliced potatoes in salted water. When they are cooked, drain in a colander. In a bowl, beat the eggs briskly. Mix with the potatoes and onions. Add salt to taste.
When the bottom of the omelette has cooked, flip it over with the help of a large dish. Cook on the other side.
When the omelette is done, slide it onto a dish and enjoy!!
Cooking time depends on how moist you like your omelette - though be careful not to overcook.