Lebanese Potato Omelet

Dice the onion finely.

Finely chop the parsley.

Whisk the eggs. Season with salt, pepper, herbs, and spices, and mix well.

Peel the potatoes and coarsely grate them.

Heat oil in a skillet over medium heat and sauté the potatoes for 5 to 7 minutes until partially cooked and golden brown.

Add the onion and cook for 2 to 3 minutes until softened.

Add a bit more oil to the pan if needed.

Give the eggs another quick whisk and pour them over the potatoes.

Reduce the heat to low and cook for 4 to 5 minutes until the eggs are set.

Carefully flip the omelet using a large plate.

Cook for another 2 to 3 minutes until the bottom is golden.