Measurements

• 4 large Eggs
• 1/2 cup Olive Oil
• 3 medium Potatoes
• 1/2 teaspoon Salt
• 1 medium Yellow Onion

Preparation Method

• Heat the olive oil in a large non-stick skillet over medium heat.
• Add the sliced potatoes and onions to the skillet, cooking until they are tender and slightly golden, about 15-20 minutes.
• Stir occasionally to prevent sticking.
• In a large bowl, beat the eggs with the salt until well combined.
• Once the potatoes and onions are cooked, remove them from the skillet using a slotted spoon and add them to the beaten eggs.
• Mix well.
• Remove excess oil from the skillet, leaving just enough to coat the bottom.
• Pour the egg, potato, and onion mixture back into the skillet, spreading it evenly.
• Cook on medium-low heat until the edges start to set, about 5-7 minutes.
• Carefully flip the omelet using a large plate to help, and slide it back into the skillet to cook the other side for another 5 minutes, until fully set and golden.
• Remove from heat, let it cool slightly, and then slice into wedges to serve.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.