Fried Matzos (matzo brei)

Recorded February 3, 2007. Recreating mother Dorothy Magid's dish.

1/2 medium white onion, sliced in half-blossom cuts (see Note)
2 T butter, divided
4 squares of plain maztos (Kosher for Passover, preferably)
4 large eggs
1/2 tsp salt
fresh ground pepper to taste 

Melt 1 T butter in a large fry pan over medium heat. Saute onion until translucent and soft but not browned. In a large bowl, beat the eggs and seasonings. Break the matzos into 1 to 2 inch pieces in another bowl. Fill with cold water, mix, and let stand 60 seconds. Drain well in a colander and add immediately to the eggs. Combine thoroughly, mix in the onions and add the mixture to the fry pan with the remaining butter. Cook until just done but still moist, turning occasionally. Serves 2-3.
Half-blossom cut: Cut onion in half through poles. Trim ends and peel off skin. Slice in half through equator. Slice on longitudes toward the center at ~ 1/8 inch intervals.