Boil the potatoes until they are tender, stirring occasionally. Take the potatoes out in a bowl and add the red onions and chopped cilantro.

Mash the potatoes thoroughly.

Break and beat the eggs till they foam. Add the beaten eggs to the mashed and boiled potatoes along with salt and pepper to taste.

Stir well for about 4-5 minutes till an even consistency is achieved.

Heat a pan over medium heat, add olive oil and pour the mixture onto it (like done for a normal omelette) and let it cook for about 8-10 minutes. Carefully turn the omelette’s cooked side up into the pan and cook again for 3 minutes or so until it sets.

Keep shaking the pan gently. Loosen the omelette with a spatula and slide the omelette (which will now be quite big and thick) onto a plate. Cut into wedges. Garnish with oregano and serve with ketchup on the side.