mandolineoptional, useful for cutting thin, even slices
pizza panoptional, useful for flipping the omelet
Instructions
Peel the potatoes, cut them in half lengthwise, and blanch them in boiling water for 10 minutes.
Once removed from the water, slice the potatoes into thin half-moons (less than half a centimeter thick). Peel and slice the onions into strips.
Choose a pan that isn't too large (about 20–25 cm in diameter) so that the omelet turns out nice and thick. Add the olive oil, then the potatoes and onions. Stir to coat everything in the oil, and cook over low heat for 10 minutes, flipping occasionally.
In a large mixing bowl, beat the eggs until they form a light foam. Season with salt and pepper, and add the spices. Add the cooked potatoes and mix everything together.
Wipe the pan with a paper towel dampened with oil. Heat two tbsp of olive oil over low heat and add the egg-potato mixture.
Cook over low heat for 10 minutes until the edges start to pull away from the sides.
Loosen the edges of the omelet with a spatula, place a plate—or, if the omelet is large, a round pizza pan—over the pan, and flip the pan over in one swift motion. Slide the omelet back into the pan and cook for another 10 minutes on the other side.