Prepare the Potatoes: Peel and grate the potatoes using a box grater or food processor. Rinse the grated potatoes in cold water to remove excess starch, then pat dry with a paper towel to remove excess moisture.

Heat the Pan: In a non-stick skillet, heat the olive oil or butter over medium heat until hot.

Cook the Potatoes: Add the grated potatoes to the skillet and cook, stirring occasionally, until they are crispy and golden brown, about 7-10 minutes. Season with salt and black pepper to taste. Once cooked, transfer the potatoes to a plate and set aside.

Prepare the Egg Mixture: In a bowl, whisk the eggs until well beaten. Stir in the shredded cheese and any optional ingredients like diced onions or bell peppers if using.

Cook the Omelette: Pour the egg mixture into the same skillet. Allow it to cook undisturbed for a few minutes until the edges start to set. Spread the crispy potatoes evenly over one half of the omelette.

Fold and Finish Cooking: Carefully fold the omelette in half over the potatoes. Continue cooking until the eggs are fully set and the cheese is melted, about 5 minutes. You can flip the omelette if needed to ensure even cooking.

Serve and Enjoy: Slide the omelette onto a plate and serve hot. Enjoy it with a side of fresh salad, avocado slices, or whole-grain toast for a complete meal.