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In a large nonstick pan, heat Extra Virgin Olive Oil over medium-high heat. Fry the onion first for around 5 minutes. Then add in the potato slices and cook for another 10 - 15 minutes until tender. The onion should be lightly caramelised. Remove with a slotted spoon into a bowl, reserving most of the oil.
In a separate bowl, whisk the eggs with salt and pepper. Gently fold in the potatoes and onions; let rest for 30 minutes.
Wipe out the pan and return 3–4 tablespoons of the reserved oil over medium-low heat. Pour in the egg mixture, spreading it evenly. Cook until the edges set (about 7–8 minutes).
Cover the pan with a large plate and, using oven mitts, quickly flip the omelette onto the plate. Slide it back into the pan (uncooked side down) and cook for another 5 minutes until set but still soft in the middle.
Let rest a few minutes before slicing. Enjoy warm or at room temperature!