3/4 cup olive oil
2 pounds potatoes, peeled and thinly sliced
2 onions, finely diced
6 eggs, lightly beaten in a large bowl
Salt and freshly ground black pepper
Heat the oil in a large skillet; cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color, about ten minutes. Break the potatoes up a bit with a spatula and then transfer the potatoes and onions to the bowl with the eggs. Stir the potatoes around to cover well with the egg, and season with salt and pepper. Remove most of the oil from the skillet, leaving about one tablespoon. Add the egg mixture; reduce the heat to low and cook omelet slowly until golden and firm enough to flip. To flip omelet, carefully slip it onto a plate, cover with a second plate, invert and slide it back into the hot pan. Cook until done. It should still be soft inside, and about 1-inch thick. Cut into squares and serve hot, or let cool to room temperature. Yield: 4 to 6 servings.