Spanish Potato Omelette
Peel the potatoes and cut them into slices. Peel and roughly chop the onion (the pieces shouldn’t be too small, otherwise they will burn during the frying process).
Pour the oil in a large pan over high-heat. Once piping hot, fry potatoes and onions together for about 2 minutes. Then reduce heat to low.
After roughly 10 minutes, when the potatoes and onions are soft, put the heat up again and fry for another couple of minutes until golden brown. Then remove potatoes and onions from the oil with a slotted spoon and leave to drain in a colander.
Meanwhile break the eggs into a large bowl, add the salt and whisk until smooth.
Once the potatoes and onions have cooled down a little, add to the eggs and mix.
Heat a frying pan over medium heat with a spoon of olive oil. Then add the potato, onion and egg mixture.
After 2-3 minutes, place a plate over the pan (holding it well) and turn upside down, so that the omelette falls on the plate. If necessary add some more drops of olive oil to the pan and then carefully slide the omelette back in it (exposing the cooked part at the top). Leave for another couple of minutes and then use a clean plate to serve.
Use a light olive oil or substitute for sunflower oil.