First, peel the potatoes, cut in half and slice pretty thinly. Wash and dry them real well.

Secondly, slice the onion pretty thin as well.

Add olive oil to your pan, about 1/4 inch or a bit more and preheat for 2-3 minutes on medium high. Lower heat to medium. Then, add in potatoes and cook until soft.

Turn heat up to medium high/high and fry until you get some color and texture. The whole process might be about 20-25 minutes.

In another pan, sauté the onions until fully softened on med low. About 10 minutes.

Whisk and strain your eggs into a large bowl, season directly.

Then, combine onions and potatoes. Using a slotted spoon add directly into the egg mixture (all hot its fine). Add in extra yolk, mix well and let them rest 20 minutes.

Remove excess oil from the pan.

Preheat on medium high for 2 minutes. Add in egg/potato mixture and cook 6-8 minutes, or until it feels like the edges are fully done and it can ‘dance around’ the plate.

Then, add some oil to a large plate, place it over the pan and flip over carefully.

Lastly, transfer back to the pan, arranging as necessary. Cook for 2-3 more minutes MAX for a creamy interior. Serve and enjoy!