Peel the potatoes.

Rinse the potatoes under water to remove excess starch.

Slice the potatoes into thin, even pieces and season with salt to taste.

Fry the potatoes in plenty of oil until golden brown.

Drain the potatoes thoroughly to remove all excess oil.

Beat the eggs and egg whites together.

In a skillet over high heat, add the potatoes to the eggs and cook for 2 minutes. Flip the omelette onto a plate to seal the outside while keeping the inside soft and slightly runny.

Transfer to a serving plate.