Slice the onion into thin strips. Sauté in a skillet with 1 tablespoon olive oil and a pinch of salt (this helps prevent burning). Cook over low heat with the lid on for 20 minutes, stirring every 10 minutes.

Once cool enough to handle, peel the potatoes. Cut them into small pieces and add them to the skillet with the onion to soften further and absorb the onion flavor.

Beat the eggs in a bowl. Add the potatoes and onion. Crumble in the goat cheese.

Mix everything together.

Add a little oil to a skillet. (My skillet is 6 inches across the base, 8 inches across the top.) Pour in the mixture.

Cook for 3 minutes on each side for a soft-set omelette. Remember, the eggs will continue to cook after removing from the heat. Use a spatula to shape the edges of the omelette.