Preheat oven 350 F. In small saucepan, add enough cold water to cover the potatoes and bring to a boil. Reduce heat and cover, simmer 10 minutes, or until just tender. Drain well. In an omelet pan or medium skillet, melt 2 tablespoons of butter. Add onion and garlic and saute till golden. Add potatoes and remaining butter and saute till golden. Remove garlic and discard.
Beat eggs with salt and pepper, but not until foamy. Pour over the potato mixture. Cook slowly, lifting the bottom part as it cooks to let uncooked egg flow underneath. Bake for 2 minutes or until surface is golden. Invert onto serving platter.