2 pounds Yukon Gold potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
2 teaspoons pink Himalayan salt, divided
6 large eggs
1 teaspoon olive oil, or more to taste
Heat oil in a deep saucepan over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered in oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until the potatoes are just tender, 8 to 12 minutes; do not overcook.
Drain potato-onion mixture in a colander; reserve the oil for another use or discard it. Leave to cool for a few minutes, then taste and season with more salt, if necessary.
Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; blend until well beaten. Add the potato and onion mixture and toss to coat.
Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in the potato and egg mixture. Level it with a spatula and cook for 1 minute. Reduce the heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outside edges to make sure it doesn’t stick and to help it form its shape.
Once it starts to firm up around the edges and center (although it will still be a little runny), place a large plate over the pan. Flip the omelette onto the plate, then slide it back into the pan. Use the putty knife to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it comes out in the center and a knife inserted into the center comes out clean, 2 to 3 minutes more.