Spanish Sunrise Omelet

Step 1 -In a large bowl, add the eggs, the salt, and the black pepper and whisk to combine.

Step 2 -In a 10-12-inch nonstick skillet over medium-high heat, add the olive oil.

Step 3 -Add the potatoes to the hot olive oil and cook, while stirring frequently, until they are soft and golden-brown, about 4-6 minutes.

Step 4 -With a slotted spoon, transfer the cooked potatoes to the egg mixture and gently stir to combine. Reserve any liquids in the skillet.

Step 5 -In the same skillet over medium-high heat, add the onions and cook, while stirring frequently, until golden, about 3-5 minutes.

Step 6 -With a slotted spoon, transfer the onions from the skillet to the egg mixture and gently stir to combine.

Step 7 -Reserve 2-3 tablespoons of the liquids in the skillet, draining and discarding the remaining liquids.

Step 8 -In the same skillet with the stovetop heat reduced to low, add the egg mixture and using a spatula, evenly distribute the potatoes and the onions.

Step 9 -Cover the skillet and cook until the eggs are completely set, about 3-4 minutes.

Step 10 -With a spatula, loosen the edges of the omelet.

Step 11 -Place a large plate over the omelet, and using your hand, carefully hold the plate against the omelet.

Step 12 -Firmly grip the skillet handle and in one swift motion, flip the omelet over onto the plate.

Step 13 -With the cooked side of the omelet now facing upwards, slide the omelet off of the plate into the skillet and cook the reverse side until it is completely cooked through, about 3-4 minutes.

Step 14 -Transfer the omelet from the pan onto a serving plate.

Step 15 -Garnish with the chives, slice, and serve.