6 tablespoons (90 ml) olive oil

3 yellow flesh potatoes, peeled and thinly sliced with a mandolin

1 large Spanish onion, thinly sliced

5 eggs, lightly beaten

Salt and pepper

In a 30-cm (12-inch) non-stick skillet, heat 60 ml (1/4 cup) of oil over high heat. Add the potatoes and onion and coat well with the oil. Season with salt and pepper. Cover and cook gently for 10 to 15 minutes, stirring frequently, until the potatoes are tender. Let cool.

With the rack in the middle position, preheat the oven’s broiler.

In a bowl, gently combine the egg and potato mixture. Season generously with salt and pepper.

In the same skillet, cleaned, heat the remaining oil over medium heat. Pour the egg and potato mixture and cook gently for about 5 minutes. Finish cooking in the oven for about 5 minutes.

Serve warm with a salad.

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