Ingredients:

500 - 600g waxy potatoes (Charlotte are good), peeled and sliced into 5mm rounds

1 large onion, peeled and sliced vertically into thin crescent  shapes

150g olive oil (not extra virgin)

3 eggs, beaten with a pinch of salt

Salt

Method:

1.     Weigh 150g olive oil into the bowl, add the onion slices and heat 7 mins/Varoma/speed spoon

2.     Insert the butterfly whisk (you may need to move the onion to one side to make sure  it sits on the blade securely)

3.     Add the potatoes and some salt and cook 13 mins/Varoma/reverse blade/speed 1

4.     When finished, add the mixture to the eggs and fry the omelette in a little olive oil.  I use a deep sided 8”/20cm omelette pan and once the underside of the omelette has cooked for a few minutes on a medium-low heat, I place a plate over the top and flip it, so that the uncooked side is face down in the frying pan and can cook for a few minutes more