When I was younger my mum used to make this dish and the great thing about it is you can eat it hot and cold. It reminds me of going to the beach as we always took a whole one cut into bite sized cubes.
The other great thing is it's very easy. You literally need 3 ingredients. Eggs, potatoes and onion of your choice. I prefer red.
Firstly put a teflon pan on the heat filled 3 quarters with veg oil. While its heating up peel and slice 3 potatoes with a mandolin so you have even slices. Also dice one red or brown onion.
Now place your potato and onion into the oil carefully. It won't be boiling hot yet but will have some heat so be careful.
While that's simmering away crack 12 eggs into a big bowl and whisk together with optional garlic paste and a good dash of salt.
After around 10 minutes with a knife or skewer prick the potatoes and if they are soft then turn your heat off and using a strainer and another bowl carefully strain off the oil catching the potato and onion. Set aside the oil to cool which can be reused. Put your pan back on the stove, combine egg, potato and onion mix then tip it all into your pan on the stove and let it heat up for about 20 seconds. Place your pan into your oven on 220 degrees Celsius for roughly 15 minutes.
Pull the pan out and with a wooden scewer test the middle of the omelette. If there is still runny egg on the scewer place back in for 5 more minutes.
Now place a plate face down on top of the pan and flip the pan over so your omelette flips onto the plate. Cut into desired portions and your done!
Enjoy
Chefm31ster