You will need:
1. Three or four medium sized potatoes.
2. One large onion.
3. A generous amount of extra virgin olive oil (enough to cover your ingredients when in the pan)
4. Between 6 and 8 eggs
5. Salt
How to cook:
1. Chop your onions into small pieces.
2. Peel and slice the potatoes. The smaller the slices, the quicker it will cook.
3. Place the onions and potatoes into a large frying pan. Add enough olive oil to cover the potatoes and onions.
4. On a very low heat, cook the onions and potatoes until soft. Do not allow to go brown and with a wooden spoon, break up the potatoes during cooking so they do not resemble fritters. I cannot stress enough, you must cook on a low heat. This part can take up to 40 minutes.
5. Whilst the onions and potatoes are cooking, whisk your eggs with a little salt.
6. When the potatoes and onions are soft, remove from the heat and carefully pour away the oil, leaving just enough in the pan to stop the omelette from sticking. (The excess oil can be used several times so if possible, pour into a container for future use)
7. Pour the whisked eggs into the pan with the potatoes and onion. Keep the heat low and allow the bottom to cook through. (15-20 minutes)
8. Go gently around the edge of the pan using a fish slice or a knife to stop the omelette sticking to the sides of the pan.
9. When the omelette is almost cooked through, remove from the heat. Place a large plate over the top of the pan and flip over so the omelette comes out of the pan and onto the plate.
10. Carefully slide the omelette back into the frying pan so the other side can cook. (5-10 minutes)
11. When thoroughly cooked, remove from the pan, by flipping as described earlier.
Suitability:
Tapas: yes
Raciones: yes
Main meal: yes
