| 1. |
Pre-heat oven to 350 °F (175 °C). |
| 2. |
Place the potato and onion in a roasting pan coated with cooking spray. |
| 3. |
Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well. |
| 4. |
Bake at 350 °F for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking. |
| 5. |
Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes. |
| 6. |
Heat 1 teaspoon oil in an 8" non-stick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently. |
| 7. |
Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally. |
| 8. |
Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired. |
