1 cup olive oil
1 pound of potatoes, cut into 1/2 inch cubes
1 onion, thinly sliced
Koshersalt and freshly ground pepper
Heat the oil in a skillet until hot, add the potatoes and onion, stir to coat with oil, reduce the temperature.
Cook for 15 minutes or until soft, turning often without letting potatoes or onions brown.
Remove with a slotted spoon and drain on paper towels.
Reserve the oil in a small bowl.
Put the eggs, salt, and pepper in a bowl and beat with a fork.
Add the potatoes and onions to the bowl, stir gently, then set aside for 10 minutes.
Add 2 tablespoons of reserved oil to the skillet and heat until smoking.
Add the potato and egg mixture, spreading evenly in the pan.
Cook for one minute, reduce the heat to medium, stir frequently to prevent sticking.
When the eggs are brown underneath and the top nearly firm, cover skillet with plate and flip. Omelet will be on the plate.
Add 1/4 cup of the remaining oil to the skillet and slide the omelet back into the skillet to brown the other side.
Lower heat to low. Flip the omelet 3 more times, cooking one minute each side. It should remain juicy inside.
Transfer to a plate, brush the top with oil, and let stand until cool. Serve in squares or wedges.