Remove the casing from the blood sausage, crumble it with your fingers, and cook in a skillet over medium heat with 1 tablespoon of oil. Cook for 4 minutes until it darkens. Set aside.

Add the salt and mix with your hands. Place the sliced potatoes into the hot oil and stir with a wooden spoon.

Lower the heat. It’s better to let the potatoes cook slowly, even if it takes longer. When the potatoes start to soften, add the chopped onion.

Mix and let cook gently, stirring and lightly pressing the potatoes without mashing them. This took me about 40 minutes.

Mix with a wooden spoon. Heat the same skillet over medium heat with 1 tablespoon of the oil used to cook the potatoes.

When the oil is hot, add the mixture of potatoes, eggs, and blood sausage. Let it set and brown for 2 to 3 minutes, then flip the omelette to brown the other side.

Your omelette is ready! Everyone has their own trick for flipping it. When one side is browned, carefully slide it onto a plate with the uncooked side up, place another plate of the same size on top, and flip it over.

Now the browned side is on top. Slide the omelette back into the skillet with the help of a wooden spatula, being careful not to spill the mixture.

When the potatoes are ready, drain and remove the oil from the skillet. In a bowl, beat the eggs, then add the blood sausage and potatoes.