Peel the potatoes and cut them into thin, uneven pieces.

Dice the onion into small cubes.

Mix the onion with the potatoes and add salt to taste.

Pour plenty of oil into a skillet. When the oil is hot, add the potato and onion mixture. Cook over medium heat. When the potatoes are soft (between boiled and fried), turn off the heat.

Beat the 6 eggs with a pinch of salt, then add the well-drained potatoes and onion.

Remove most of the oil from the skillet, leaving just a little to cook the omelette. When the oil is hot, pour the mixture into the skillet. Once it has set on one side, flip it over using a plate or lid.

When it is set on both sides, transfer it to a plate. Serve hot, warm, or cold.