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Slice your onions around ¼ of an inch thick.
Peel your potatoes and also slice around ¼ inch thick.
Grab your pan and add in the olive oil over medium heat.
After a couple minutes add in the onions and rosemary sprig.
Gently cook the onions for 3 minutes before adding the potatoes.
Cook over medium low heat for 8-10 minutes until the potatoes are tender and the onions are translucent and very soft.
Drain and set aside.
While your potatoes cool slightly whisk your eggs together and add in the chopped rosemary and a hefty pinch of salt.
Add in the potatoes to the eggs and let them sit and marry for 15 minutes.
When you're ready preheat your non stick over medium low heat, add in some of the olive oil from your potatoes earlier, and add in your egg mix.
Cook for 3-4 minutes before flipping over onto a plate or use a lid and putting it back into the pan.
Cook an additional 3-4 minutes on the other side before serving.