Let's cook.
In a medium bowl, whisk together the eggs, salt, and black pepper until well combined.
Heat the olive oil in a 9-inch non-stick skillet over medium heat. Add the diced potato and cook for 8-10 minutes, stirring occasionally, until tender and lightly golden.
Add the chopped onion to the skillet with the potatoes and cook for another 3-5 minutes, until the onion is softened and translucent.
Pour the whisked egg mixture over the potatoes and onions in the skillet. Gently spread the ingredients evenly.
Sprinkle the crumbled feta cheese over the egg mixture. Reduce the heat to low, cover the skillet, and cook for 5-7 minutes, or until the eggs are set and cooked through. Do not stir.
Carefully slide the omelet onto a plate and serve immediately.
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