This specialty of the Spanish Tapa bars is much heavier than the more familiar French-style version.
Serves 2-4
Heat the oil in a heavy skillet. Add the potatoes and onions. Cook until soft without browning (over low heat). Allow to cool. Lightly beat the eggs. Add the potato mixture. Return to the pan until the eggs are set. Flip the omelet over and cook on the second side (do not fold). Remove to a platter. Slice into wedges.