Spanish Omelets

Ingredients

• ⅓ cup olive oil
• 1 pound russet potatoes, peeled, halved lengthwise, and cut into 1/4-inch-thick slices
• 1 medium yellow onion, thinly sliced
• kosher salt and black pepper
• 6 eggs
• 1 tablespoon finely chopped fresh rosemary (optional)

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