Potato and Pumpkin Omelet

Cut the hardest part of the pumpkin, and grate it using a thick grater.

Wash and peel the potatoes. Slice them really thin, so they can cook faster. Peel the onion and slice it into thin strips.

Add olive oil to a pan. When the oil is hot, add the potatoes, grated pumpkin and the onion. Let the ingredients cook over medium heat, stirring occasionally. This will take around 20 minutes. The more golden brown and tender, the better the omelet will come out.

Remove the ingredients from the pan. Beat the eggs in a bowl. Add the cooked ingredients into the bowl with the eggs along with some salt.

Using the same pan, add some oil and pour the egg and vegetable mix into it. Cook over medium heat, using a wooden spatula or spoon to separate the egg from the edge of the pan in order to flip it later. Let it cook for about 2 minutes before flipping. For this, take a plate that is larger than the pan, and place it on top of the pan and flip the omelet onto the plate. Then, quickly slide the omelet back into the pan (the top part of the omelet will now be the bottom). Cook for 1-2 minutes. Once ready, serve on a plate!