In case of a potato omelet, when you have cooked the potato slices and beaten the eggs put everything together in a bowl and stir the mixture. Before pouring it into the pan you could add an extra step: mash the potato slices with the eggs. This way, the potato will release starch that will be mixed with the egg. This will alloe the omelette to be more liquid inside, like a purée. Of course, there are both supporters and critics of this technique. However, one man's meat is another man's poison. This trick can be applied to each person's taste. You could, for example, choose to lightly crush the mixture to obtain a slight creamy point inside the omelet. And you would continue to appreciate the potato pieces on your palate.