Step 1

In a skillet over medium heat, slowly cook the onions in the olive oil until lightly brown and caramelized, about 5–6 minutes.

Step 2

In a large bowl, whisk together the eggs, salt, and pepper.

Step 3

Layer half of the potatoes and fried onions in a greased 4-quart slow cooker. Pour half the eggs over the layers. Repeat the layers, ending with the last of the whisked eggs.

Step 4

Cover and cook on low for 6–7 hours or on high for 3½–4 hours. Invert out of slow cooker. Cut into wedges and serve.