Potato omelette

Ingredients for people 4

• 1 kg of potatoes
• 3 medium onions
• 5-6 eggs
• 1 garlic clove
• 1 teaspoon of baking powder for savory pies
• 1 teaspoon of flour (optional)
• Salt
• Pepper
• Turmeric to taste.

Preparation

Boil the potatoes, peel them when cold and cut them into small thin pieces with a potato peeler. Cook the finely chopped onions in a little oil until softened and browned. Beat the eggs, season with salt, pepper, turmeric, add the yeast and continue until the mixture becomes frothy. Incorporate the potatoes and onions; mix thoroughly. The mixture should not be too liquid or too dry. Pour some into the pan, where you have heated the olive oil. Repeat the operation several times, to obtain oval or circular omelettes with a diameter of about 10 cm. Serve them on a bed of lettuce accompanied with torshi (vegetable pickles).