1 lb. (3-4 medium) Yukon Gold potatoes, peeled
1 medium onion, chopped
4-5 cloves garlic minced
Salt & pepper
5 tbsp. olive oil
1. Whisk the eggs together in a bowl until well-combined; set aside.
2. Cut each potato in half lengthwise, then cut into thin slices.
3. Chop the onion and mince the garlic.
4. Heat 2 tbsp. olive oil over medium high heat in a 10" non-stick saute pan (I use a frittata pan, which consists of 2 non-stick pans with interlocking handles that allows you to easily flip the omelette from one side to the other without having to use a plate). Saute the onions and garlic, partially covering the pan with a lid and stirring occasionally, until they are lightly browned.caramelized.
5. Push the onion-garlic mixture to the side of the pan. Add 3 tablespoons of olive oil to the pan and add the potato slices. Season with a pinch of salt & pepper. Saute briefly and stir together with the onions and garlic.
6. Reduce heat to medium low, cover, and cook for 30 minutes, stirring occasionally to make sure the potatoes don't stick to the bottom of the pan, or until they are just cooked through. Pour the potato-onion mixture to a bowl and set aside to let cool to room temperature or barely warm.
7. Add the beaten eggs to the cooled potato-onion mixture. Stir in 1/2 tsp. salt.
8. Heat 2 tbsp. olive oil to the same pan over medium heat. Pour in the egg mixture and turn heat down to medium low. Cook for 3-5 minutes, lifting the edges of the omelette slightly with a spatula to check if the bottom is browning. Do not stir or otherwise break up the omelette.
9. Once the bottom of the omelette is lightly browned, place a plate over the pan (or attach the 2nd saute pan if using the dual fritatta pans), flip the pan and omelette over so that the top, uncooked portion is on the bottom.
10. Cook the omelette another 4-5 minutes over medium heat, covered, until the eggs are just cooked through.
11. Slide the tortilla onto a serving plate and let cool slightly (or even to room temperature) before cutting into wedges and serving. Great served with sliced roasted piquillo peppers, aioli or romesco sauce.