1/4 cup olive oil
1/4 cup vegetable oil
1 lb. thin-sliced red or white potatoes, cut into 1/8 inch slices
1/2 tsp salt, divided
1 small onion, cut in half lengthwise, thinly sliced crosswise
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
3 eggs

Heat oils in a large skillet over medium-high heat. Add potatoes to hot oil. Turn with spatula several times to coat all slices with oil.

Sprinkle with 1/4 tsp. salt. Cook 6-9 minutes or until potatoes become translucent, turning occasionally. Add onion and peppers. Reduce heat to medium.

Cook 10 minutes or until potatoes are tender, turning occasionally. Drain mixture in colander placed in a large bowl. Reserve oil. Let potato mixture stand until cool.

Beat eggs with remaining 1/4 tsp salt in large bowl. Gently stir in potato mixture. lightly press into bowl until mixture is covered with eggs. Let stand 15 minutes.

Heat 2 tsp. reserved oil in a 6 inch skillet over medium-high heat. spread potato mixture in pan to form a solid layer. Cook until egg on bottom and side of pan is set but top still looks moist.

Cover pan with plate. Flip omelet into plate, then slide omelet pack into the pan uncooked side down. Continue to cook until bottom is lightly browned.

Slide omelet onto serving plate. Let stand 30 minutes before serving.

Cut into 8 wedges. Cut this cook-ahead omelet into then wedges to serve as an appetizer. It is sturdy enough to pick up with your fingers and is traditionally served at room temperature.