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Slice the onions finely with a mandolin, collect them in a large pan with ⅓ cup extra virgin olive oil, season with 1 teaspoon of fine sea salt, and stew on medium-low heat for about half an hour. Stir often to prevent them from sticking. They will shrink and get softer and softer.
After half an hour add a generous pinch of dried oregano, and the chili pepper, and cook for 20 more minutes. They will eventually get soft, sweet and juicy. Let them cool down completely. It can even be made in advance and stored in the fridge.
Beat the eggs in a small bowl with a pinch each of salt and freshly ground black pepper. Add the stewed onions and stir well.
Heat a 8-inch/20 cm nonstick frying pan over medium heat and add 2 tablespoons of olive oil. Pour in the beaten eggs with the onions and cook for about 5 minutes, until set and golden brown on the bottom.
Slide the frittata onto a large plate, carefully place the pan over the plate and, in one quick motion, flip the frittata onto the pan. Return the pan to the stove and cook on the second side for 5 more minutes, until set and golden brown on both sides.
Serve immediately with fresh bread, or sandwich in between two slices of bread and enjoy.