Cook 1 kg of potatoes in boiling salted water until tender, about 15-20 minutes. Drain and allow to cool slightly before dicing into bite-sized cubes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onions and sauté for about 5 minutes until translucent and fragrant. Incorporate diced potatoes, sprinkling in 1.5 teaspoons of salt. Cook for an additional 5-7 minutes until slightly crispy and golden on the edges.

In a large mixing bowl, whisk together 8 eggs, a pinch of freshly grated nutmeg, and salt and pepper to taste until light and fluffy.

Pour the egg mixture evenly over the sautéed potatoes and onions. Gently stir to ensure all ingredients are well coated. Preheat oven to 180°C (350°F) and bake for approximately 30 minutes, until the top is golden brown and set.

Once baked, remove from the oven and cool for a few minutes. Cut into wedges or squares and serve warm or at room temperature.