PREPARATION:
Peel the potatoes and cut them into medium sized squares. Sprinkle with
salt and fry them in hot olive oil until they begin to go golden. It’s better
if they are not too cooked but almost boiled in the oil, so that the
omelette is moister. Drain and set aside.
Lightly whisk the eggs with a little salt. Mix with the potatoes. Place a
small amount of oil in the frying pan and heat it. Pour the mixture into
the pan and cook in a low heat for 15 minutes or until you see it going
golden. Do not overcook it or it will dry up.