Cut the potatoes (peeled & washed) into small ¼ inch (.65 cm) thick pieces, add them into a large pan, fill with cold water, just enough to barely cover the potatoes, season generously with sea salt and heat with a medium-high heat

Meanwhile, crack 8 medium to large sized eggs into a large bowl, season with sea salt and whisk until well combined

About 16 to 18 minutes after turning on the heat on the potatoes, they should be perfectly cooked, just pierce them with a toothpick, if it easily goes in but with some resistance, they are perfect, drain them into a colander, shake the colander to release any excess water, add the potatoes into the bowl with the whisked eggs, gently mix together and set aside for 5 minutes

Line a large oven-proof fry pan with parchment paper, drizzle in 1 tbsp of extra virgin olive oil and brush to evenly coat the parchment paper, add the potato & egg mixture, make sure it´s all in a flat layer

Add the pan into a preheated oven, bake + broil (bottom + top heat) option 190 C - 375 F

After 16 to 18 minutes the omelette should be perfectly cooked, remove from the oven, you can always pierce the omelette with a toothpick, if it comes out clean, the eggs are cooked, place a plate over the pan and flip the pan into the plate, serve next to a crusty baguette, enjoy!