Thinly slice 1 small red onion1 piece. Dice 1 medium tomato1 piece. Peel and cut 1 pound waxy potatoes1 lb lengthwise into 1/2-inch thick planks. Stack the planks and cut lengthwise into 1/2-inch wide sticks. Coarsely chop 1 handful fresh cilantro leaves and tender stems1 handful.

Add enough neutral oil to a 10-inch non-stick frying pan to lightly coat the bottom. Heat over medium heat until the oil is shimmering. Add the onion1 piece and cook until beginning to soften, 4 to 5 minutes.

Add the tomatoes1 piece and cook until the tomatoes1 piece have let off their liquid, 3 to 5 minutes. Season well with kosher salt and transfer to a medium bowl. Set the pan aside to use later, no need to wash.

Add the cilantro1 handful, 4 large eggs4 piece, 1/2 teaspoon chili powder1/2 tsp, to the tomatoes1 piece and season with kosher salt. Whisk to combine.

Fill a medium pot with 2-inches neutral oil and heat to 350°F. Pat the potatoes1 lb dry with a towel. Working in 2 batches, fry the potatoes1 lb in the oil until tender and lightly golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate and lightly season with kosher salt.

Melt 2 tablespoons unsalted butter2 tbsp in the frying pan over medium-low heat. Pour in the egg mixture and scramble until halfway cooked. Spread into an even layer. Add the fries in an even layer and press into the eggs4 piece. Gently shake the pan to keep the bottom from sticking.

Invert a large plate wider than the pan over the skillet. Holding the plate with a kitchen towel or oven mitt, flip the pan and plate in one motion to transfer the omelette onto the plate.

Add a little frying oil to the pan. Slide the omelette back into the pan and cook until the bottom is set, 2 to 3 minutes more. Serve with ketchup or topped with if kachumbari desired.