Omelette Tortilla

The Morning-After Omelette

0.25 cup 300 ml   Olive oil
6 6   potatoes, peeled and sliced into rounds
2 2   white onions
2 2   green onions
6 6   eggs
1. Heat oil in large non-stick pan. Stir in potato, onions and season with salt and pepper.

2. Beat eggs in large bowl, add small amount of milk if needed. Remove potatoes and onions from pan, add to eggs. Season with salt and pepper.

3. Heat pan again, pour in egg mixture. Cook about 2-3 minutes. Flip the omelete using spatula or by covering pan with plate, sliding omelete on and flipping it back in. Cook 5 minutes. Cut into wedges and serve.