Ingredients:

Serves 4-6

1/2-cup olive oil
3 large potatoes (about 2 lbs.), peeled and sliced into 1/4-inch rounds
2 tsp. salt
1 cup finely chopped onions
4 eggs

Directions:

1. In a heavy 10- to 12-inch skillet, heat 1/2-cup olive oil over high heat until hot but not smoking.
   
2. Add potatoes, sprinkle them with 1 teaspoon salt and turn about in the pan to coat them well with oil.
   
3. Continue cooking, turning occasionally, until potatoes brown lightly. Add onions, reduce heat to moderate and cook about 10 minutes, stirring every now and then until potatoes and onions are tender.
   
4. Transfer entire contents of skillet to a large sieve or colander and drain potatoes and onions of all excess oil.
   
5. With a whisk or rotary or electric beater, beat eggs and remaining teaspoon salt until frothy.
   
6. Gently stir in potatoes and onions.
   
7. Pour omelet mixture into pan, spread it out with a spatula and cook over moderate heat for two minutes. Shake pan periodically to keep eggs from sticking.
   
8. When omelet is firm but not dry, cover skillet with a flat plate. Grasping the plate and skillet firmly together, invert them and turn omelet out in the plate. Then carefully slide the omelet back into the pan.
   
9. Cook three minutes longer to brown the underside and serve at once.

Note: If you like, add previously fried chopped chorizo or other sausage to omelet along with potatoes. Also, this omelet is very tasty cold.