The most high - end ingredients often offer the simplest and best ways to consume eggs. Have a piece every morning, and you'll feel completely full.

Ingredients

• 2 pounds of yellow - fleshed potatoes (about 6 large potatoes)
• 10 eggs
• 1 onion
• 2 cups of extra - virgin olive oil
• A little freshly ground black pepper
• 2 teaspoons of salt

Step 1
Peel the potatoes and soak them in water. Cut them in half lengthwise, then slice them into pieces about 0.25 cm thick. Soak them again to remove the surface starch.

Step 2
Peel the onion, cut it in half and then slice it into thin strips.

Step 3
Crack the eggs into a container, add 1 teaspoon of salt and a little freshly ground black pepper, and whisk them evenly with a whisk.

Step 4
Take the soaked potatoes out of the water and pat them dry with a kitchen cloth or paper towel.

Step 5
Take a large flat - bottomed pot, add olive oil, and heat it over medium - high heat. Put the potatoes in and “cook” for 8 - 10 minutes. The olive oil should cover all the potatoes. Pay attention to observing and adjusting the heat at any time. You shouldn't hear the sound of frying. Stir the potatoes occasionally to keep them golden.

Step 6
When the potatoes become soft (you can easily pierce them with a knife), add the onion and a little salt, and continue heating for 4 - 6 minutes.

Step 7
Use a slotted spoon to take out the onion and potatoes and put them on a large flat plate to cool for a few minutes. Take out the oil in the pot, filter it, and let it cool.
The purpose of this step is to appropriately lower the temperature of the potatoes and onion before mixing them with the eggs to avoid the eggs being cooked immediately after mixing.

Step 8
Whisk the eggs again to make them fluffy, then put the cooled potatoes and onion into the eggs. Add 1 teaspoon of salt and stir well.

Step 9
Add 1/4 cup of the filtered oil to the pot and heat it over medium - high heat. Add the egg, onion, and potato mixture, and press it with a spatula to immerse all the potatoes in the eggs. Turn to medium - low heat and heat for 15 - 20 minutes until most of the egg liquid has solidified, but the surface is still a bit liquid.

Step 10
Turn off the heat. Take a plate with a diameter larger than the pot and carefully slide the omelette onto the plate.

Step 11
Take another plate of the same size and place it on top of the omelette. Hold the edges of the two plates firmly with both hands and quickly flip them over so that the solidified side is on top. (Using two plates like this is for easier operation. If you don't want to bother, you can just cover the pot with a plate and flip it directly.)

Step 12
Add a little more oil to the pot, and use a spatula to push the omelette flat into the pot. Heat it over medium heat for about 5 minutes.

Step 13
Press the edges of the omelette slightly with a spatula so that it looks more like a round cake and is more presentable when it's served.

Step 14
Shake the pot. When the omelette slides in the pot, turn off the heat. Slide the omelette onto the cutting board and let it cool for a few minutes.
Cut the omelette into triangular pieces like a pizza, and then you can enjoy it.