# Components:
→ Vegetables
01 - 1 pound 2 ounces waxy potatoes, thinly sliced
02 - 1 medium onion, thinly sliced
→ Eggs and Dairy
03 - 4 large eggs
04 - 2 tablespoons skim milk
→ Oils and Seasonings
05 - 2 tablespoons olive oil
06 - Salt, to taste
07 - Black pepper, to taste
08 - Fresh parsley, chopped (optional, for garnish)
# Directions:
01 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add sliced potatoes and onions. Season lightly with salt and cook for 10 to 12 minutes, stirring occasionally, until softened and just golden. Reduce heat if browning occurs.
02 - In a large mixing bowl, whisk together eggs, skim milk, a pinch of salt, and black pepper until fully combined.
03 - Remove sautéed potatoes and onions from the skillet and let cool slightly. Gently fold them into the egg mixture.
04 - Wipe skillet clean and return to medium heat. Add remaining 1 tablespoon olive oil, swirling to coat the base evenly.
05 - Pour the egg, potato, and onion mixture into the skillet. Cook gently over low to medium heat for 5 to 6 minutes, lifting the edges to allow uncooked egg to flow beneath.
06 - When the mixture is mostly set but slightly runny on top, cover with a large plate or lid and carefully invert. Slide back into skillet cooked side up; cook for an additional 2 to 3 minutes until just set.
07 - Transfer omelette to a plate, garnish with chopped parsley if desired, and serve warm or at room temperature.
