Slice the onion into thin strips and sauté in a nonstick skillet (for 6 eggs, use a skillet about the size of a dinner plate—medium or small). Next, add the potatoes, sliced very, very thin. Add them to the skillet with the onion and reduce the heat. Cover and stir every 4 or 5 minutes until the potatoes are cooked through and the onion is soft and translucent.

Crack the 6 eggs into a bowl and beat until foamy. Add salt.

Add the cooked potatoes and onion to the beaten eggs and let sit for 5 minutes.

Pour the mixture into a hot skillet. When the bottom is set, flip the omelette and cook for another 2 or 3 minutes (avoid overcooking so it stays soft). Transfer to a plate and cover with a microwave-safe lid for about 5 minutes before serving.