1 c. vegetable oil
1 large onion, sliced thin
4 large potatoes, peeled and cut into 1/8-inch slices
Heat oil in large skillet. Add potato slices, then the
onions. cook slowly over medium heat, lifting and turning
until tender, but not brown. Drain potatoes into colander,
saving the oil. Wipe the skillet so that there are no stuck
Beat the eggs until slightly foamy; add salt to taste.
Add the potatoes to the eggs and let sit for 15 minutes.
Heat the 2 tablespoons of oil in skillet until very hot
or the eggs will stick. Add the potatoes and eggs, spreading
out to all areas of the skillet. Lower the heat. When brown
under, invert a plate over the skillet. Flip the omelet onto
the plate. Add 1 tablespoon more oil; slide the omelet back
into skillet to brown the other side.