In an 8 1/2-inch skillet put the oil amp; place over medium-low heat When oil is hot add potatoes amp; cook for 15 minutes stirring occasionally
Add onion amp; cook another 20-30 minutes or until the potatoes amp; onion are completely done amp; lightly golden
Pour excess oil into a small bowl amp; set aside
Put vegetables in a larger bowl then pour the beaten eggs over the veggies season to taste with salt amp; pepper amp; stir carefully to combine
WIPE THE SKILLET CLEAN then pour the reserved oil back into the skillet Place over medium heat amp; when oil is hot pour the egg-amp;-vegetable mixture into it
Shake the pan to spread this mixture evenly amp; cook for 7-10 minutes or until the bottom is golden
Carefully slide a spatula along the sides amp; underneath the omelet to make sure it is not sticking then place a plate over the pan Hold it tightly with one hand amp; turn the pan over with the other hand Then slide the tortilla back into the pan amp; cook for another 3-5 minutes or until the bottom is set but the inside still slightly moist
