Potato and Spinach Omelet

Peel and thinly slice the potato.

Cut the onion into strips.

Heat the olive oil in a large skillet. Add the potato and lightly fry over medium heat for 5–7 minutes. Stir occasionally.

Next, add the onion and cook for 15 minutes over medium heat, stirring from time to time. Season with the salt. It is important that you check the potato and onion after this time to make sure they are very soft. If they aren’t, let cook until they are good and soft.

When the vegetables are soft, add the spinach and let wilt in the heat, 2–3 minutes will be enough. Transfer the contents of the skillet into a large bowl.

Beat the eggs and add to the bowl with the potato and vegetables. Stir to fully incorporate. Let the mixture rest for a few minutes so the vegetables can soak in the eggs.

Use the same skillet you used for the vegetables and the leftover oil. Place over medium heat and add the omelet mixture. Use a wooden spoon or a spatula to separate the omelet from the sides of the skillet so it is easier to flip later. Let cook until the top sets, about 2 minutes; then it’s time to flip the omelet. To do this, use a plate that is larger than the skillet. Hold the plate over the skillet and turn upside down quickly to ensure the omelet stays on the plate. Then quickly slide the omelet back into the skillet and cook on the other side until it sets, 1–2 more minutes. Repeat the process to turn the omelet out of the skillet.