6 or 8
medium onion, sliced in half moons
potatoes, thinly sliced in half moons
Salt and pepper
Saute the onions until golden then remove and sauté the potatoes until cooked through. Use enough oil that they get a little crispy on the edges. Remove from heat and transfer them to a large colander to let them drain. The oil can be saved and used again. Add all this to the beaten eggs, salt and pepper. Make sure your pan (a good omelet pan with a bottom nothing will stick to and slightly sloping sides will make your life easier) has enough oil on it, a light coating including the sides. With the heat on medium-low to low, pour the omelet mixture into the pan and let it cook slowly, slowly, slowly so that the top gets slightly firm before the bottom has a chance to brown. Shake the pan by the handle and slide a spatula around the edges to keep it free and forming a high, rounded edge. If this doesn’t happen, stick it under the broiler to firm it up a bit before the next step. When the top is firmish, put a plate the size of the pan inside the pan and flip out the omelet onto it. Now turn the omelet back into the pan with the uncooked top now on the bottom. Let it firm up completely and brown a little. You’re done. Serve warm, room temperature or cold with a salad.