Peel and thinly slice the potatoes.

Heat a generous amount of olive oil in a non-stick skillet over medium heat.

If using, add the chopped onion to the skillet with the potatoes.

Sprinkle salt and pepper over the potatoes and onion.

Fry the potatoes and onion for about 15-20 minutes, stirring occasionally until they are tender.

In a mixing bowl, whisk the eggs until fully combined.

Once the potatoes are cooked, drain them from the oil and let them cool slightly.

Gently fold the cooked potatoes into the whisked eggs.

Return the mixture to the skillet, spreading it evenly.

Cook on low heat for about 5-7 minutes until the bottom is set and the top is slightly runny.

To flip the omelette, slide it onto a large plate, then invert it back into the skillet to cook the other side.