Heat 4 tablespoons olive oil in a large frying pan over a medium flame. Add the potatoes and stir fry for about 3 minutes. Season them with salt.

Cover with a lid and cook for about 5 minutes on low heat. Be careful not to let them burn. Remove the lid and stir fry for about 3 minutes until soft and brown. Remove from the heat once the potatoes are cooked.

Heat 2 tablespoons olive oil again in the frying pan over a medium flame again. Add the onion and stir fry gently for about 5 minutes until the onion are tender, stirring occasionally. Season them with salt. Remove from the heat.

Whisk the eggs in a large bowl and season with salt & pepper. Add the onion mixture to the beaten eggs and mix well. Season with salt and pepper as needed. Leave to stand for 10 minutes.

Heat 1 tablespoon of oil in a small frying pan over a medium heat.

Turn to coat, and then, when hot, add the potatoes and spread it to evenly cover bottom of the pan.

Add the egg mixture and spread it to evenly cover the potatoes. The pan should be almost filled.

Cover with a lid and let the tortilla cook on this side for about 5 minutes on low heat. Remove the lid and cook for about 3 minutes until it is stable enough to flip and looks about two thirds set.

Remove the pan from the heat. Place a plate upside down over the pan and invert it so the tortilla flips on to the plate. Do this quickly in one swift motion.

Slide it back into the pan, tipping any liquid egg in with it. Put the pan back on the low heat, shaping it a bit more with the spatula. Let it cook on this side until it is done for about 2 minutes.

Once the omelet is ready, remove it to a plate. Serve & Enjoy!