Instructions: Heat oil in a 10-inch skillet until hot; layer potato and onion slices alternately in skillet. Cook over medium-low heat, turning frequently, until potatoes are tender but not brown, about 12 minutes. Remove potatoes and onion with a slotted spoon, reserving 3 tablespoons oil in skillet.

Beat eggs with salt and pepper in a large bowl; gently stir in potatoes and onions.

Heat reserved oil in skillet until hot; pour egg/potato mixture into skillet. Cook, uncovered, over medium-low heat until bottom begins to brown and edge of omelet is firm (center will be moist), about 7 minutes. Shake pan occasionally to prevent omelet from sticking.

Remove from heat. Place large plate over skillet; invert omelet onto plate. Slide omelet back into skillet. Sprinkle cheese over omelet. Continue to cook over medium-low heat until eggs are set and cheese has melted, about 2 minutes longer. Season with salt and pepper to taste. Turn out onto serving plate and cut into 4 wedges.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.