Spanish omelette

INGREDIENTS (4 people):

• 1 cup olive oil

• 4 large potatoes (peel and cut into small pieces )
• salt to taste
• 1 large onion, thinly sliced
• 6 large eggs.

PREPARATION:

1. Heat the oil, add potato pieces and turn them occasionally until potatoes are tender,
but not brown. They must be loose. Drain the potatoes in a colander to get rid of the
excess oil.
2. Add the onion to the same oil and wait until it becomes transparent. Add it to the
potatoes and salt to taste.
3. Beat eggs in a large bowl with a fork. Salt to taste. Add potatoes and onion to
beaten eggs, pressing them so that eggs cover them completely. Let sit for 2
minutes.
4. Heat 2 tbsps of the oil in large fry pan. Add potato-egg mixture, spreading quickly.
Lower the heat to medium-high. Shake pan to prevent sticking.
5. When potatoes start to brown, put a plate on top skillet and flip to cook other side,
adding another tbsp of oil. Brown on the other side. Can flip three or four times for
better cooking.