Ingredients

• ●6 large Eggs
• ●1 medium, diced small Potato (Russet or Yukon Gold)
• ●1/2 medium, chopped Yellow Onion
• ●2 tbsp Butter or Olive Oil
• ●to taste Salt
• ●to taste Black Pepper
• ●1/2 tsp (optional) Dried Thyme or Rosemary

Instructions

1. 1Wash and dice the potato into small 1/2-inch cubes to ensure they cook through quickly. Chop the onion.
2. 2Heat butter or oil in a 10-inch non-stick skillet over medium heat.
3. 3Add the diced potatoes to the skillet. Cook for about 8-10 minutes, stirring occasionally, until they are tender and golden brown.
4. 4Add the chopped onions to the skillet. Sauté for another 3-4 minutes until the onions are translucent.
5. 5While the vegetables cook, whisk the eggs in a bowl with salt, pepper, and dried herbs.
6. 6Pour the egg mixture evenly over the potatoes and onions. Reduce heat to medium-low.
7. 7Cover the skillet and cook for 5-7 minutes until the eggs are mostly set but slightly runny on top.
8. 8Carefully flip the omelette in sections or finish under a broiler for 2 minutes if the pan is oven-safe.
9. 9Slide onto a plate, slice in half, and serve hot.