Oh yeah baby … it’s omelet time! The key to a great omelet is two-fold: potatoes, and they must be diced into tiny cubes. The smaller the better – that way you don’t have to pre-boil them, they’ll cook in the skillet before you put the eggs in. And this egg … look out! Gonna be some damn eggs in there this time. But I feel a little bit self-conscious with that Russian grandma on the egg looking all disapproving.