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Add the oil to a non-stick pan.
Using a vegetable peeler, thinly slice the potatoes directly into the pan and arrange them in an even layer.
Season with salt and pepper.
Cook over medium-low heat for 5–7 minutes, or until golden and crispy underneath.
Carefully flip, then pour over the beaten eggs.
Cook until the eggs are mostly set, add the mozzarella and fold the omelet in half.
Continue cooking until the cheese is melted.