Potato and Onion Omelet

Ingredients

 * 5 eggs, beaten
 * 1 large potato
 * 1 small-to-medium onion
 * 4 tablespoons of oil

Directions

 * 1) Peel the potato and cut into pieces (approximately 2 cm x 2 cm x .5 cm or smaller in size).
 * 2) In a skillet, fry the potatoes in the oil until tender, stirring occasionally and covering with the lid in between stirrings.
 * 3) Uncover and add the onions.
 * 4) Stir and fry until the onions and potatoes are slightly browned.
 * 5) Drain away excess oil.
 * 6) You will need only about 1 tablespoon in which to cook the eggs.
 * 7) Spread the potatoes and onions evenly on the bottom of the skillet.
 * 8) Pour the eggs over the potatoes and onions.
 * 9) Sprinkle with salt and black pepper, to taste.
 * 10) As the bottom of the eggs get firm, slightly lift the eggs with a spatula.
 * 11) Tilt the skillet and allow the uncooked egg from the top to run to the bottom of the skillet.
 * 12) When all of the egg is relatively firm and the bottom is lightly browned, flip the whole omelet to brown the other side.
 * 13) Once both sides are lightly browned, remove from heat and serve.