Steps

• First, peel the potatoes, cut them into chunks, wash them in water, drain them, and boil them.

  🧂 👉 As always, I cooked them in the microwave, both because it’s faster and because microwave cooking preserves the flavor of the potatoes and allows us not to salt them.

  👉 For this amount of potatoes, 5 minutes of cooking at maximum power are enough.

  Wash and chop the green onion stalks (I also added a whole green onion).

  Sauté the green onions in a pan for a few minutes with a tablespoon of oil.

  As soon as the green onions wilt, pour the cooked potatoes into the pan.

  Stir with a spatula and let the potatoes absorb the flavors.

• Break the eggs directly into the pan.

  Using a spatula, spread the eggs to cover the potatoes.

  ☝😉 Here’s the reason for “archiving” this recipe I mentioned in the introduction: when I cooked it I used only 2 eggs (I always try to limit our consumption to 1 egg per person), but once finished, I realized that with this amount of potatoes, 3 eggs would work better. So… pretend to see 3 eggs in the following photos! 😃

• 👉 I didn’t beat the eggs (though you can), I preferred to break them directly in the pan because I wanted to achieve a purposefully uneven color, with visible white spots of the albumen.

  Cook over medium-low heat for 4-5 minutes. Compact the potatoes by gently pressing them with a spatula.

  At this point, season with a pinch of pepper.

  Then turn the omelette over using a lid or a plate.

  Alternatively, you can use a double pan for omelettes, like this one. 😉

• After flipping the omelette, complete the cooking for a couple more minutes, then slide it onto a plate using the spatula.

  Serve the potato and green onion omelette immediately while it’s hot. 😋

  But it’s also good cold, I can see it fitting well in a picnic basket for spring outings, don’t you think? 😉