Cut the potato in quince shape and bake them in the oven. In a bowl put the rest of the ingredients and with the use of an egg whisk mix them. In a non stick frying pan and at low heat, put a teaspoon of olive oil. Once the olive oil gets hot, put the potatoes and then the egg mixture. Low the heat. Use a plate to turn the omelette on the other side (as professional chefs are doing). Once it’s done both sides our omelette is ready to be served.