Amatriciana Omelette

Put in a pan the oil (or clarified pork fat) and the onion chopped very finely: as soon as it begins to color, add the cubes of pork cheek and the potatoes boiled and thinly sliced and mix well to avoid them sticking to the bottom of the pan. After some minutes, pour in the beaten eggs with a pinch of salt and the hot chili pepper. Stir rapidly with a wooden spoon: as soon as the omelette begins to thicken, shake the pan slightly to detach it from the bottom, turn it over and cook the other side (everything must be done over high heat so that the omelette is golden on the outside, soft inside and not too oily). Serve immediately while still piping hot.