Peel and chop the onion, the squash, and the sweet potato into small square pieces.
Place the squash, sweet potato and potato pieces in a bowl with cold water.
Heat 2 tablespoons of olive oil in a skillet. Add the chopped onion.
Reduce the heat to medium and cook until the pieces are tender and translucent.
Bring water to boil and cook the potato, squash and sweet potato for about 2 to 3 minutes.
Heat 8 tablespoons of olive oil in a skillet. Add the chopped pieces until they become tender (but before they turn colored).
Beat the eggs and pour the cooked onions, potatoes, squash, and sweet potatoes into the same bowl.
Stir and adjust seasoning to taste.
Place the preparation in a non-stick pan with a drop of olive oil. Cook for 3 minutes, then cover with a different non-stick pan (some people use a plate). Quickly invert the pans and continue cooking for 3 more minutes until the preparation turn light brown.
Serve and enjoy!