- 2 tablespoons O Organics Extra Virgin Olive Oil
- 1 onion, thinly sliced
- 2 pounds white or other thin-skinned potatoes, peeled and sliced into 1/8-inch-thick rounds
- 1/4 cup water
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 5 O Organic Large Eggs
- Heat olive oil in a 10- to 12-inch nonstick ovenproof frying pan over medium-high heat; add onion and saute until lightly browned, about 5 minutes. Add potatoes, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a simmer. Reduce heat to medium-low, cover, and cook, gently stirring to keep bottom from burning, until potatoes are tender, about 10 to 12 minutes (test for desired doneness; may take longer depending on type of potato you use). Discard any remaining liquid in pan; set unwashed pan aside.
- Preheat broiler. In a large bowl, beat eggs to blend with remaining salt and pepper. Gently stir in potato mixture. Return unwashed frying pan to the stove over medium-high heat; when hot, pour in the potato mixture. Reduce heat to medium-low and cook until eggs begin to set and bottom is lightly browned (check by lifting omelet gently with a spatula), 5 to 8 minutes.
- Transfer pan to oven and broil omelet about 6 inches from heat until top is set, 3 to 5 minutes. Invert warm omelet onto a plate to remove from pan. Cut into narrow wedges. Serve warm or at room temperature.