Spanish Omlette (Tortilla Espanol)

Ingredients (for 3 people):

·         4 eggs; 1/2 kilo potatoes, thinly sliced;  2 onions, thinly sliced;  Olive oil (1/4 litre);  Salt to taste

1: Wash and cut the potatoes and onions. Heat the oil in the pan, and add potatoes and salt.  Stir occasionally until potatoes become a little soft.  Add in onions and finish cooking.  Remove the potato mixture from pan and drain, so that as much oil as possible is removed.

2: Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well.

3: Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato, onion and egg mixture.  Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom.  Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so. This omelette is delicious hot or cold.