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1
Cut Potatoes lengthwise in fine slices.
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2
Heat 1/2 c. extra virgin olive oil in large frying pan.
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3
Fry potatoes lightly while chopping onion.
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4
Push potatoes into a corner of pan, add in minced onion, and put potatoes on top of onion.
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5
Season with salt and pepper.
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6
While they cook, chop the potatoes and onion with a spoon or possibly spatula till they are almost a puree.
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7
(The potatoes and onion can be fried several hrs in advance with equally good results.)
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8
Allow potato-onion mix to cold at least 5 min before dividing in equal parts and adding to 2 bowls, each containing 2 Large eggs beat with a little salt.
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9
Stir mixtures while reheating frying pan with additional oil (if needed to cover the bottom of the pan).
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10
When the oil is on the verge of smoking, pour in one mix and keep shaking the pan and sliding a spatula or possibly knife around the edges of the omelet to keep it free and to create a high, rounded edge.
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11
When the omelet is almost hard, hold a plate upside down against the frying pan; invert both, dropping the omelet onto the plate as you do so, then slip the omelet back into the pan browned side up.
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12
This is easiest to do if the plate you use fits neatly inside the frying pan.
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13
Shake the pan while the second side browns.
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14
Repeat with second mix to make another omelet.
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15
The onion and potato omelet may be served warm or possibly cool as a first course or possibly part of a cool supper.
