Based on my grandfather Tommy’s recipe
300-350 g potatoes (about 3 medium)
Salt and pepper
2-3 tablespoons of sunflower oil
50 ml of milk
Peel the potatoes and cut into cubes, no bigger than a hazelnut. Heat the oil in a pan with removable handle (about 24-26 cm in diameter). Add the potatoes and stir. Reduce heat and cover the pan. Stirring occasionally, cook the potatoes until they are tender and golden. Then put the onion, cut into strips. Sauté the two together for 1 minute.
Beat the eggs and milk in a saucepan, add salt and pepper. Pour evenly over the potatoes and onion. Cover the pan and cook the omelettte over low heat until it is firm and golden underneath. Meanwhile, heat the oven on grill function. Place the oven-rack in the middle of the oven (or higher, depending on the size of the oven). Finish cooking the omelette under the grill about 4-5 minutes.
Serve the potato omelette immediately, along with a favorite salad.