1. Add olive oil to a pan and turn the heat on maximum. The oil can be filtered and reused 5 to 7 times.
2. Thinly slice the onion and add it to the oil when it's already hot
3. Slice the potatos, the slices should be as similar as possible so they cook in the same time. Leave it cooking for 10 to 15 minutes. Stir two to three times in this period. Take it out when they start to get golden and crispy.
4. Break out the eggs into a bowl big enough to hold the eggs and the potato/onion mix. Take out the potatoes and the onions from the pan draining the oil in the process.
5. Add some salt, whisk a bit (not too much), cover the bowl and let it rest for 15 to 20 minutes.
6. After those minutes have passed, add the mix into a pan. High heat for 1 minute, low heat for 2 minutes. Do not stir, this is not a scrambled eggs!
7. Flip the omelette using a plate that's bigger than your pan and then sliding it back into the pan. And then again for 1 minute in high heat and low heat for 2 minutes.
8. It should be bouncy, but the center should still be a bit moist in the middle.

Recipe sources [1]