2 lbs. potatoes
¾ tsp. salt
½ tsp. pepper
½ cup olive oil
2 large Spanish onions thinly sliced
Slice potatoes in a food processor very thin and season them with ½ teaspoon salt and1/4 teaspoon pepper. Place 2 tablespoons oil in a skillet, add the onions and sauté until soft, about 20 minutes and reserve. Heat ¼ cup oil in the skillet, add the potatoes and cook over medium heat stirring to prevent clumping until golden brown and crispy. Beat the eggs until foamy; add the rest of the salt, pepper, onions and potatoes. Add the remaining 2 tablespoons of oil to the skillet pour in the egg mixture and cook over low heat until lightly golden on the bottom. Place a plate on top of the skillet and invert it to turn out the omelet on it. Slide the omelet back into the skillet and cook another 3 to 4 minutes until it is set.