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One of my secrets to have a not too dry omelet is to add enough onion and not to allow the omelet to set too much.

If you do not care for too mucho onion you can lessen the quantity, or not add any, but this changes the flavor greatly.

Many think that to make the omelet wetter you just add more egg but this is not the case. The egg must set or it will just be raw. Also the more egg you add the longer the cooking time and this will jest make the omelet hard.

Follow my advice and you will see how deliciously it comes out. It is ideal for snacks in small portions, what is more it is a must for picnics.

INGREDIENTS FOR 4 SERVINGS

1 lb. of peeled potatoes.
½ lb peeled onions.
1 cup of oil
4 eggs.
1 tablespoon of salt.

Method of preparation

Slice the potatoes in thin slices.

Cut the onion into small pieces.

Put a large frying pan with the oil on the burner to heat. When the oil has heated add the potatoes, onion, and salt.

This will fry for about 30 minutes, the first 10 over a medium heat then reduce to low for the other 20 minutes. Move this from time to time with a spatula breaking up the potatoes and onion so that they are in small pieces.

In a large bowl add the eggs and beat them well. When the potato is well cooked, ( they should not reach golden color) drain off the oil. This is easily done by tilting the frying pan and moving the potatoes to the higher end. Take out the potatoes with a slotted spoon and add them to the egg.

Mix everything well.

Using a frying pan of about nine inch diameter add two tablespoons of oil. When this has heated add the egg potato mixture.

This will cook at a medium heat for a minute and a half. Cover the frying pan with a plat placed upside down. Carefully flip the whole omelet onto the plate then slide the omelet back into the frying pan so the other side will cook.

Let this side cook for another minute and a half. over medium heat.

Now you can slide the omelet onto the plate from which it will be served.