by Maria Lopez
4 large potatoes
¼ tsp salt
¼ tsp pepper
Cooking oil (not olive)
Optional: thin slices of salami and peppers
1. Wash potatoes and cut in equal small sizes, about 1” bits
2. Cut onion very fine.
3. Put small amount of oil in pan and sauté onions.
4. Add potatoes to onion and continue to sauté.
5. Beat the eggs and add to onion and potatoes & cook on low-medium.
6. Flip omelette and put a flat plate over pan.
7. Cut omelette into slices and serve.
Enjoy. Serves 4-6