Peel the onion and cut in half. Thinly slice one half; reserve the other half for a future use.
Peel the potato and slice into thin rounds.
In a 5-inch non-stick pan, heat the olive oil. Add the onion and potatoes and sauté over medium heat for 15 to 17 minutes, until potato starts to turn brown.
Carefully strain and reserve the olive oil in the pan.
In a separate bowl, whisk the eggs until fluffy. Add the potato, onions, salt and pepper.
Using the same pan, heat the reserved olive oil over medium-high heat. Add the egg mixture and cook for 3-5 minutes.
Cover with a plate, flip over, and slide the egg mixture back into the pan. Cook for an additional 3 minutes. Enjoy!