06In skillet over medium-high heat, heat 3 Tbs oil until hot but not smoking and add egg mixture, spreading potatoes evenly.
07Reduce heat to medium and cook omelet, stirring occasionally, about 1 minute until eggs just begin to set.
08Shift skillet so that 1/4 of omelet is directly over center of burner and cook 1 minute; shift skillet 3 more times to cook remaining quarters 1 minute each.
09Reduce heat to low, center skillet and cook omelet about 4 more minutes until almost set.
10Turn omelet over and cook about 4 minutes until other side is golden.
11Slide omelet onto a platter, cool to room temp and cut into wedges.
12May be made 1 day ahead: cover and chill; bring to room temp before serving.