In a large nonstick skillet, heat oil over medium heat. Add the sliced onions and a pinch of salt. Cook for about 8-10 minutes. Transfer them to a bowl. Set aside.
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Add the sliced potatoes to the skillet and cook on low heat for 20-30 minutes. Drain the potatoes and cool slightly then combine with onions, whisked eggs, salt, and pepper.
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In a skillet, heat oil. Pour the egg-potato-onion mixture into the skillet. Cook on low for about 4-5 minutes or until the eggs are set at the bottom of the skillet.
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Place a plate over the skillet and flip so the omelette ends up on the plate then immediately return the omelette to the skillet so the other side can cook for another 5 minutes. Slice and enjoy!
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