Potato, onion and pecorino omelette

Ingredients

Preparation

Peel the potato and cut into thin slices.
Cut the onion into julienne* and cook in a non-stick pan with a little olive oil along with the potato and a pinch of salt over a medium heat with a lid on. Stir occasionally.
Cook until slightly golden brown and the potato is soft.
Beat the egg in a bowl and add the potato and onion.
Break the cheese into small pieces and add to the mixture. Season with a pinch of salt.

Assembly
Cook the omelette in a pan on both sides over a high heat for a few seconds and then low.

Notes
You can also cook the potato and onion in a traditional way in plenty of oil until soft and slightly golden brown.

Tip
The pan must be very hot when pouring the mixture into the pan to prevent it from sticking.
To speed up the cooking process, in addition to the potato and onion needing to be hot when mixed with the egg, you can stir the mixture in the hot pan until the egg is slightly set in the middle of the omelette, and then flatten the surface to continue cooking.

*Julienne: Cut into thin strips.

Wine

Gran Reserva 904 Cosecha 2005, Bodega La Rioja Alta - Rioja DO