2 Tbs (30 ml) olive oil
1 medium-sized onion, thinly sliced
3 medium-sized potatoes (1 lb, 450 g) peeled and cut into 1/8 in (5 mm) slices
Salt and freshly ground black pepper to taste
4 eggs
Instructions:
Heat the olive oil in a skillet (preferably one with a non stick surface)
and cook the onions and potatoes over moderate heat, tossing occasionally,
until they have colored lightly. Cover the skillet and cook over low heat
for 12 to 15 minutes, or until the potatoes are tender. In a small bowl
beat the egg with the salt and pepper until frothy. Pour into the skillet
and cook uncovered for 3 to 5 minutes, until the eggs are set. Place an
inverted plate over the skillet and, grasping plate and skillet firmly
together, turn them over, transferring the omelet to the plate. Add an
additional tablespoon (15 ml) of oil to the skillet if necessary, then
slide the omelet back into the skillet, browned side up. Cook over moderate
heat for an additional 3 to 5 minutes. Serves 4.
