Vegetarian Cooking for Everyone
1/2 cup olive oil
2 lbs. whole or red potatoes, peeled and very thinly sliced
1 large onion, thinly sliced or diced
Salt and freshly milled pepper
6-8 eggs, beaten
Warm 5 tablespoons of the oil in a very wide skillet. (Madison suggests nonstick or cast iron here, but I have had fantastic success with a well heated regular skillet with properly heated oil.) Add the potatoes and cook over medium heat, stirring frequently, until they're cooked through and golden, about 20 minutes. When done, the potatoes will have lost their opaque white centers. Separate any slices that stick together so that they will cook evenly. When done, transfer the potatoes to a bowl with a slotted spoon. If there's no oil remaining in the pan, add another tablespoon and saute the onions until they're lightly browned. Add them to the potatoes and season well with salt and pepper. Pour in the beaten eggs.
Wipe out the pan with a towel and then return it to the stove and add 2 tablespoons of oil. Pour in the egg mixture, smooth down any potatoes that stick up, and cook over low heat until golden on the bottom, about 10 minutes. Invert the omelet onto a plate, slide it back into the pan and cook until set, a few minutes. Invert onto a plate again, cut into wedges and serve.
Variations include adding 2 tablespoons of rosemary to the potatoes while they are cooking or add 1/2 cup of grated smoked cheese such as mozzarella, Gouda or cheddar. I like mine with salsa and tortillas.