I am a sweet and liquid breakfast person if you know what I mean: fruits, granola, yogurt, milk and stuff. But I need about two hours from the moment I get up to develop an appetite. Savory breakfasts and brunches I can only have at almost lunchtime. So does my family, luckily, as I am not a morning person when in comes to extensive work in the kitchen.
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Peel the potatoes and chop them into almond sized pieces. Heat the olive oil over medium heat in a frying pan. Add the potatoes and onions and fry until done, about 8-10 minutes. Keep stirring to provide even cooking. The potatoes should be cooked when they start browning. Season with salt in the pan. Turn the heat on low.
Beat the eggs in a bowl. Season with some more salt if you like. Pour the eggs over the onions and potatoes. Move the pan a little to make sure the gegg cover all the potatoes. Over low heat, let the egg set, about 5-8 minutes. Switch off the heat. Transfer the omelette onto a plate. Cover it with another plate and flip. Slide back into the pan and onto the warm but switched-off oven. Cook for another 2-4 minutes. Transfer to serving plate. Cut into wedges and serve immediately.