Ingredients:

  • 1 lb (450g) Yukon Gold potatoes, peeled and thinly sliced
  • 0.5 small (50g) yellow onion, finely diced
  • 3 tbsp (45ml) olive oil
  • 4 large eggs, room temperature
  • 1 pinch (under 1g) turmeric
  • 1 tbsp (15ml) whole milk

Instructions:

  1. Heat the olive oil in the non-stick pan over medium-low heat.
  2. Add the sliced potatoes and diced onion; stew the vegetables gently for 20–25 minutes, stirring occasionally, until potatoes are translucent and tender.
  3. Whisk the eggs, milk, and turmeric in a large bowl until the mixture is uniform and bubbly.
  4. Drain the potatoes and onions from the pan, reserving a teaspoon of oil, and fold them into the egg mixture.
  5. Let the mixture sit for 5 minutes to allow potatoes to absorb the egg.
  6. Return the reserved oil to the pan over medium heat and pour in the egg and potato mixture, spreading it evenly.
  7. Cook for 4–6 minutes without stirring until edges are set and mahogany-colored.
  8. Slide the omelette onto a plate, quickly flip it back into the pan, and cook for another 3 minutes until the center is fully set.