Prepare the potato

• Peel and grate the potato.
• Squeeze out excess moisture with a clean cloth or your hands.

Cook the potato

• Heat the olive oil in a frying pan.
• Add the grated potato, season with salt and pepper and spread into an even layer.
• Fry until golden and crispy, turning occasionally.

Add the eggs

• Pour the beaten eggs over the crispy potato.
• Cook on low heat until the eggs are set.

Finish and serve

• Flip the omelette and cook the other side until golden.
• Serve hot.