4 large potatoes, thinly sliced or balled with a melon baller

1 large onion, thinly sliced

6 eggs

Salt to taste

Oil

-   Measure some oil in a skillet over medium heat and sauté the potatoes for a few minutes until softened.

-   Add onions and continue to cook until onions are translucent and tender.

-   Drain potatoes and onions to get rid of any excess fat.

-   Beat eggs with salt and add potatoes and onions whole or mashed.

-   Pour omelette mixture into lightly oiled nonstick skillet spreading the mixture evenly.

-   If desired doneness is well done, then place over medium heat; if desired doneness is medium then place over high heat.

-   When golden brown on bottom side, turn over onto a flat dish and slide back to skillet to brown other side.