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In a skillet over medium heat, slowly cook the onions in the olive oil until lightly brown and caramelized, about 5–6 minutes.
In a large bowl, whisk together the eggs, salt, and pepper.
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.
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.