Drain 120g of Friarielli. In a large bowl, beat 6 eggs with 1/2 teaspoon of nutmeg, add the leaves of 2 marjoram sprigs and saltrule.
Peel 250 g of potatoes, cut them into cubes and fry them in a pan with 5 tablespoons of extra virgin olive oil. Then add 1 onion cut into thin slices together with a pinch of salt, cover and cook for 15 minutes, stirringoccasionally.
Let the vegetables cool off and then pour theminto the bowl with the eggs, stir, add 150 g of diced spicy gorgonzola and choppedfriarielli.
Dice the guanciale and sauté it in a pan.
Transfer the mixture to the lightly greased potato pan. Cook the omelette with friarielli,potatoes, Guanciale and gorgonzola by turning it with the help of a lid. Serve in wedges or squares, even cold.