• 280 grams Potato
• 5 Eggs
• 110 grams Onions
• 140 grams (1 piece) Big Tomato
• 1 cup peas
• 3 tablespoons olive oil
• Salt and pepper

Method:

1. Cut potatoes in half and slice as thinly as possible.
2. Sprinkle salt over the slices of potato and mixed flat
3. Peel onion, cut in half and finely chopped
4. Roughly chop the tomatoes with a sharp knife to avoid pressing the tomatoes (so the content does not come out)
5. Add two (not all of the three) tablespoons of olive oil to the pan evenly.
6. When hot, add potatoes, turning until cooked but not brown flat for five minutes.
7. Then add the green onions and mix well
8. Cover pan. Meanwhile mix the egg in the next section, always returning to stir the potatoes and onions so as not to brown.
9. Mix eggs and vegetables in another container, and stir the egg expands.
10. Add the remaining 1 tablespoon olive oil in a pan and heat up to maximum.
11. Wait one minute to heat the pan then pour the eggs and vegetables to the pan evenly. Lower the heat stove.
12. When almost no liquid on the surface of the omelet, omelets by putting behind the plate in the pan. then input again into the omelet pan on the immature side
13. Let the omelet cook for 5 minutes