5 large Yukon gold potatoes – peeled, cut in half lengthwise, sliced thinly (about 6 c.)
1 large Spanish onion – thinly sliced
6 eggs
1 tsp. salt
Instructions
In 11”-12" nonstick skillet, heat olive oil on medium heat until slightly shimmering.
Carefully add potatoes, onions, and salt - cook until tender but not brown (about 15-20 min), stirring as needed. Taste a slice, adjust salt as desired.
Remove from heat. Using slotted spoon, remove potatoes/onion, spread across a baking sheet to cool. Reserve remaining oil for another use.
While potatoes cool, beat eggs in large mixing bowl. Add potatoes/onion, mix well.
Heat 2 TBSP. olive oil in skillet on medium heat.
Gently pour in egg/potato mixture, use spatula to even things out. Cook until bottom starts to brown (about 5-7 minutes).
Turn off heat. Gently slide omelette onto a large plate, uncooked side up. Laying another plate on top (but upside down), hold plates together and flip. Remove top plate to reveal cooked side of omelet, then slide omelet back into skillet. Return to medium heat.
Cook until soft set (about 5-7 minutes or more if needed), using fork to test doneness.
