Place the potato slices on one half of a clean dish towel. Fold over the dish towel and press briefly on the slices to dry them out.
Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the potatoes and onion. Season with salt and pepper and stir. Cover and cook until the potatoes are tender, about 20-25 minutes. Turn off heat and remove potatoes and onions with a slotted spoon to a plate with a double layer of paper towels to drain. Pour the olive oil off of the pan and reserve.
Place 2 of the eggs in a bowl and beat until uniform. Season with salt and pepper. Heat the empty skillet over medium-high heat. Add a tablespoon of the reserved olive oil. Pour in the eggs and turn the heat down to low.
When the eggs are almost set, add ⅓ of the potatoes to one half of the omelette. Fold the empty half over the potatoes. Cook until the eggs are set to your liking.
Repeat with the remaining eggs and potatoes.
Serve hot with butter and a sprinkle of chives.
I find that it’s easiest to get uniform potato slices by using a food processor.
You can use whatever kind of potatoes you have on hand: red, russet, or gold.
I like my omelette softly set.
Recipe adapted from Cooking the Globe.
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