I use a 9 inch pan. It's a good size for a thick omelette.
In a small pan on a low-medium heat , cook the onion until it gets brown, then set it aside.
While the onion is cooking, preheat a pan or pot with 2 cups of vegetable or canola oil.
Cook the potatoes for about 5 to 7 minutes. Do not wait until they look brown, we don’t want french fries! To be sure the potatoes are done, poke them with a wooden spoon and if they fall apart, they are done.
Once the potatoes are cooked, drain the oil.
In a large bowl, beat the eggs. Add the cooked potatoes and the cooked onion. Season with some salt and pepper (pepper optional)
Mix with a spatula or a wooden spoon.
Be sure it is juicy! If it looks dry just beat another egg and pour it into the mixture.
Using a 9inch pan (or a bigger one for a bigger omelette!) drizzle about 1 tablespoon of olive oil and place on medium-low heat. Once the oil is warm, pour the mixture in. After about a minute, peel back the edges of the omelette from the pan so it doesn’t stick. Shaking the pan also helps to ensure the omelette doesn’t stick.
In about 4-5 minutes, the bottom of the omelette should be cooked. Position a plate on top of the omelette in the pan, and flip it. The omelette now will be on the plate. Next, slide it back into the pan, with the cooked face of the omelette facing up.
Cook it for about 3-5 minutes and flip again. Now the omelette should have a consistent texture. Slide it back into the pan for another 30 seconds and flip it again. I always flip the omelette 5-6 times. My grandmother told me that the more you flip it, the bettter!
Now… dig in! Bon profit!