Heat a 12 inch skillet over medium-low heat with about a teaspoon of oil. Add the onion and cover. Cook for about 8 minutes until the onions begin to soften. Uncover and cook until they start to caramelize, another 10 or so minutes.

Meanwhile, chop the potatoes into ¾ inch chunks and toss with a drizzle of oil in a bowl. Microwave for about 8 minutes until tender, shaking once halfway through. Continue cooking for 2-4 minutes if not tender.

Remove the onions from the skillet and set aside. Add about a tablespoon of oil to the skillet and increase heat to medium. Add the potatoes and press down into a single layer. Cook for 5 minutes until brown on the first side. Flip and continue cooking for another 5 minutes until brown on the second side.

Reduce heat to medium-low and add in the onion, thyme and salt. Continue cooking another 2-3 minutes. Season to taste and serve.