Peel, quarter, and thinly slice the potatoes.

Thinly slice the tomato and onion.

Heat 4 tablespoons of olive oil in a large frying pan over medium heat.

Gently fry the potatoes until almost soft.

Add the onion and tomato to the pan.

Fry on low heat for 5-6 minutes.

Remove from heat and drain excess oil.

Beat eggs in a bowl.

Add salt and pepper to the eggs.

Add the potato mixture to the bowl with the eggs and mix well.

Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.

Pour the potato mixture into the frying pan.

Reduce the heat to low and cover the pan.

Cook until the omelette has set.

Gently turn the omelette.

Continue frying uncovered until thoroughly cooked.