Wash the potatoes, drop them into a saucepan of boiling salted water and cook for 25-30 minutes. Rinse the potatoes in cold water, then peel and slice them. Chop the onions and finely chop the garlic.

Heat the oil in a large frying pan and fry the onion and garlic until golden. Add the potato and fry until crisp and brown, turning frequently.

Beat the eggs with salt, pepper and the nutmeg, pour over the potatoes and cook until set. Serve sprinkled with chopped herbs.

Serve with: fresh mixed salad.

For a more filling omelette, add leftover meat or chicken, diced sausage or ham.