Steps

1. Wrap 3 small potatoes tightly in plastic wrap and microwave until tender.
   🕒 01:53
2. While the microwaved potatoes are still hot, check if a bamboo skewer can easily pierce them. Peel the skin while lightly mashing with a wooden spatula. [Key Tip!] The hotter they are, the easier it is to peel.
   🕒 02:24
3. Roughly break the peeled potatoes into bite-sized pieces.
   🕒 03:01
4. Heat 2 tbsp olive oil in a frying pan.
   🕒 03:24
5. Finely chop 1/4 onion and 1 clove garlic, add to the frying pan, and sauté until softened.
   🕒 03:38
6. Add the mashed potatoes to the sautéed onion and garlic, and stir-fry briefly to combine.
   🕒 03:55
7. Add 2/3 tsp salt and stir-fry until the flavor is well incorporated into the potatoes, with a slight browning.
   🕒 04:22
8. Crack 4 eggs into a bowl and beat them thoroughly.
   🕒 04:39
9. Lightly add salt to the beaten eggs, then add 2 tbsp grated cheese and mix well.
   🕒 05:03
10. While still hot, add the stir-fried potatoes, onion, and garlic to the egg mixture and mix everything together. [Key Tip!] The residual heat from the potatoes will lightly cook the egg mixture, giving it a thicker consistency.
    🕒 05:58
11. Heat the remaining 2 tbsp olive oil in the same frying pan.
    🕒 06:23
12. Pour the mixed egg and potato mixture into the frying pan and cook while stirring vigorously.
    🕒 06:35
13. As the edges begin to set, stir by folding the cooked parts towards the center and the uncooked parts towards the outside.
    🕒 06:50
14. Once the surface is somewhat set, shape the omelet by folding it inwards and continue cooking. [Key Tip!] The point is to cook it thoroughly, not leave it half-cooked.
    🕒 07:01
15. Place a plate slightly smaller than the frying pan on top of the omelet, and invert the frying pan with the plate.
    🕒 07:14
16. Slide the inverted omelet back onto the plate from the frying pan, and fold the edges inward to brown.
    🕒 07:30
17. Flip a few times and cook until it's puffed up and has your desired color.
    🕒 07:44