Caramelized Onion Omelette with Oven Fries

This is our favorite way to do breakfast for dinner, for the two of us:

Cook 2 sliced onions in a bit of butter over medium-low heat for a very long time until they are soft and dark brown. Remove to a plate. Beat 4-6 eggs with as many tbsps milk. Add a bit more butter to the pan and pour in the eggs. Cook until no longer runny, season with salt and pepper, and distribute the onions evenly over the egg. Fold the omelette in half and keep warm until the potatoes are done.

Meanwhile, scrub (but do not peel) and dice 2 potatoes. Toss with 2 tsp olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Spread in an even layer on a non-stick griddle pan (or foil lined baking sheet?) and bake for 20-30 minutes in a 400° oven.

Serve with ketchup, fruit juice, and/or cinnamon toast.