Spanish Egg & Potato Omelet from TATEL

serves 8
Ingredients
6 c yellow onions, thinly-sliced
2 1/2 c olive oil, divided
6 c Yukon Gold potatoes (about 2 lbs), thinly-sliced
6 large eggs
2 1/2 tsp table salt
1/2 tsp black pepper
2 Tbsp fresh chives, chopped
Method

Cook onions and three tablespoons of oil in a large, nonstick skillet over medium-high heat, stirring occasionally until onions caramelize. This should take about 30 or 35 minutes. If needed, add water, one tablespoon at a time, to prevent burning. Transfer onions to a large bowl. Add potatoes and remaining oil to the skillet, over medium heat. Cook, stirring occasionally, until potatoes are tender; for about 15 or 20 minutes. Drain oil from potatoes into a metal bowl. Save the oil. Add potatoes to the bowl of onions. Cool for about five minutes. Whisk eggs in a medium bowl, and sprinkle with salt and pepper. Add eggs to potato mixture. Stir until well combined.
Add three tablespoons of reserved oil to skillet over medium-high heat. Add potato and egg mixture, and flatten with a spatula. Cook, stirring often, until mixture starts to set, for about two or three minutes. Continue to cook, without stirring, until golden brown on the bottom, for 10 or 12 minutes. Cover the skillet with a plate. Flip omelet out of skillet. Slide the omelet back into the skillet, and cook the other side until it is crispy and browned, for about four or six minute. Add more oil if the omelet starts to stick.
To serve: Transfer the omelet to a serving plate and sprinkle with chives. Serve warm or at room temperature.
Enjoy!