4 medium potatoes (peeled and thinly sliced)
1 medium onion (finely chopped)
6 large eggs
1/2 cup olive oil
Salt to taste
Instructions:
1. Prepare the potatoes and onions:
Heat the olive oil in a large, non-stick frying pan over medium heat.
Add the sliced potatoes and onions to the pan. Cook gently for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.
2. Drain the mixture:
Use a slotted spoon to transfer the cooked potatoes and onions to a large mixing bowl. Reserve the leftover oil for later use.
3. Beat the eggs:
Crack the eggs into the bowl with the potatoes and onions. Add a pinch of salt and mix gently to coat everything with the eggs.
4. Cook the omelette:
Wipe the frying pan clean and add 2-3 tablespoons of the reserved oil.
Pour the egg, potato, and onion mixture into the pan. Cook on low heat for about 6-8 minutes, until the bottom is set but the top is still slightly runny.
5. Flip the omelette:
Place a large plate over the frying pan. Carefully flip the pan to transfer the omelette onto the plate.
Slide the omelette back into the pan, uncooked side down. Cook for another 5 minutes until fully set and golden.
6. Serve:
Let the omelette cool slightly before slicing into wedges. Serve warm or at room temperature.
Enjoy your delicious homemade Spanish omelette!