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Cut both potatoes into quarters, lengthwise, then cut into thin slices.
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In a warm large pan over medium heat, add a generous amount of olive oil to coat, add the onion slices and cook for 2 minutes, then add the potato slices and cook until they start to get golden brown and roasted. Toss and mix once in a while so that they are golden on both sides, but not burnt!
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While this is cooking, prepare the salad dressing by simply combining all ingredients in a jar (vinegar, olive oil, maple syrup, sea salt, and pepper if using) and shaking.
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In a bowl, cut the lettuce into bite-size pieces with your hands, or use baby lettuce mix, add chopped walnuts and pear slices on top. Put the dressing just before serving.
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In a medium-size mixing bowl, whisk all the eggs with 1/2 tsp sea salt and some freshly cracked black pepper to taste.
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Once the potatoes and onions are nicely roasted and golden, pour the egg mixture on top and reduce the temperature to medium low. Cover with a lid and let cook for about 6-8 minutes or until cooked throughout and you can lift it with a spatula. (Covering it will help to make the omelet fluffy.)
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Serve immediately with the salad.
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Enjoy!