1/2 c. olive oil
1/2 lb. potatoes, peeled and thinly sliced
1 lg. onion, peeled & thinly sliced
Salt & pepper
4 eggs
2 tomatoes, peeled, seeded & roughly chopped or sliced
2 green onions, chopped

Heat the oil in a large frying pan and add the potatoes. Sprinkle lightly with salt and pepper and cook over medium heat until golden brown and crisp. Add the onion once the potatoes begin to brown slightly. Turn the potatoes and the onions over occasionally so that they brown evenly. They should take about 20 minutes to soften and brown. Beat the eggs with a pinch of salt and pepper and stir the potatoes and onions into the eggs and pour the mixture back into the pan. Cook over gentle heat until the bottom browns. Invert a large plate over the top of pan and carefully turn the omelet onto it. Slide the omelet back into the pan so the uncooked side has a chance to brown. Cook until the eggs are set. Garnish with the tomatoes and onions. Serve warm.