Melt butter and olive oil in 12-inch skillet. Add one pound onions, cover and simmer about 15 minutes. Remove lid, and continue cooking until onions are browned. Add sliced, cooked potatoes and cook for 5 minutes.
Beat
six eggs with salt and pepper and add to skillet. Cook until lightly browned.
Flip and continue cooking until second side is cooked.
To
serve, cut into pie shaped wedges.
Can
be made with any type of vegetables or meat.