Spanish Potato Omlette

Ingredients

• 1 cup eggs
• 3/4 tsp kosher salt, divided
• 2 tbsps olive oil
• 16 oz sweet onion, thinly sliced
• 6 cups baking potato, thinly sliced

Directions

1. Pre-heat oven to 350 °F (175 °C).
2. Place the potato and onion in a roasting pan coated with cooking spray.
3. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well.
4. Bake at 350 °F for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.
5. Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes.
6. Heat 1 teaspoon oil in an 8" non-stick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.
7. Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally.
8. Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired.