Heat the oil in a 8 or 9 inch skillet and add the potato slices one at a time so they don't stick together. Alternate layers of potato with the onion slices and salt the layers lightly. Cook slowly over medium heat, lifting and turning the potatoes occasionally until they are tender but not brown. Drain the potatoes in a colander, reserving the olive oil for later use. Wipe out the skillet, scraping off any stuck particles. Meanwhile, in a large bowl, beat the eggs with a fork until they are slightly foamy. Salt to taste. Add the potatoes to the eggs, stir, and press the mixture down with a pancake turner. Let the mixture sit for 15 minutes. Heat 2 T of the reserved olive oil in a skillet until it reaches the smoking point. Add the potato and egg mixture, spreading it out rapidly in the skillet. Lower the heat to medium-high and shake the pan often to keep it from sticking. When the eggs begin to brown underneath, invert a plate of the same size over the skillet and flip the omelette onto the plate. Add about 1 T more oil to the pan, and then slide the omelette back into the skillet to brown the other side. Lower the heat to medium and flip the omelette two or three more times (this helps give the omelette a good shape while it continues to cook), cooking briefly on each side. It should be juicy within. Transfer to a platter and cool, then cut into thin wedges to serve.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 122 (54%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 2.4mg||1 %|
|Sodium 1815.6mg||63 %|
|Potassium 561.4mg||15 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 20.2g|
|Protein 4.3g||6 %|
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Calories per serving: 226
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