Spanish Omelette

Instructions

1. 1

   Peel and thinly slice the potatoes and onion.

2. 2

   Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat.

3. 3

   Add the sliced potatoes and onion to the pan, and cook until the potatoes are tender and the onion is translucent, about 10-15 minutes.

4. 4

   In a bowl, beat the 4 eggs and season with salt and pepper to taste.

5. 5

   Once the potatoes and onions are cooked, drain any excess oil and add them to the beaten eggs. Mix well.

6. 6

   Return the pan to the heat and pour the egg mixture into the pan.

7. 7

   Cook on low heat until the edges start to set, then gently lift the edges with a spatula to allow uncooked egg to flow underneath.

8. 8

   Once the bottom is set, place a large plate over the pan and carefully flip the omelette onto the plate.

9. 9

   Slide the omelette back into the pan to cook the other side until fully set and golden brown.

10. 10

    Remove from the pan, let it cool slightly, then slice and serve.