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potato omelette
how to eat for $2 a day [5 ingredients]

serves 1

The secret to this omelette is to cut the potato into very fine slices and cook the potato through before adding the eggs. I used the easier method of finishing it off under the grill, but you could also use the more dare-devil approach and invert the omelette onto a plate and then slice it back into the pan top side down.
You can serve this hot on its own or if you need to make it stretch further, use the omelette as a sandwich filling.

10g butter 5c
1/2 brown onion, peeled & finely sliced 15c
1 large potato, scrubbed and finely sliced 25c
2 eggs 40c

Melt butter in a small frying pan and add onion. Cook over a medium heat, stirring, until the onion is soft and golden brown. Add potatoes and a few tablespoons of water. Cover and cook stirring occasionally until the potato is soft but not broken up and mushy. If it starts to burn on the bottom add a little water and stir more freequently.

Mix eggs together with a pinch of salt in a small bowl for a few seconds then pour over the potato mixture. Gently stir so the egg gets well distributed under the potato and smooth the top so it looks pretty. Cook for a few minutes until the egg at the sides looks set then pop the whole thing under a hot grill and cook until the top is set all the way through and the omelette looks a little puffy.
Total cost per serve 85c.