Spanish Omelette

🥘 Ingredients

• waxy potatoes 3 medium
• olive oil 400 ml
• Spanish onion 1
• eggs 8
• salt

1. 1

   Begin by peeling and slicing the waxy potatoes into thin, uniform rounds (about 3mm thick). This consistency is crucial for even cooking.
2. 2

   Heat the olive oil in a non-stick pan over medium heat. The oil should be abundant enough to almost cover the potatoes.
3. 3

   Add the sliced potatoes to the oil, and if using onion, add Spanish onion as well. Cook slowly, stirring occasionally, until the potatoes are tender but not browned (about 15-20 minutes ).
4. 4

   Meanwhile, crack the eggs into a large bowl and beat them well. Season with salt .
5. 5

   Once the potatoes are tender, drain them through a colander , reserving a small amount of oil for cooking the tortilla.
6. 6

   Add the warm potato-onion mixture to the beaten eggs, gently stirring to combine. Let the mixture rest for 5 minutes to allow the flavours to meld.
7. 7

   Heat 2 tablespoons of the reserved oil in your non-stick pan over medium heat.
8. 8

   Pour in the egg-potato mixture, shaking the pan gently to ensure even distribution. Cook for about 4-5 minutes until the bottom is golden but the top is still slightly runny.
9. 9

   Place a large plate over the non-stick pan and, in one confident motion, turn the tortilla onto the plate .
10. 10

    Slide the tortilla back into the non-stick pan, uncooked side down, and cook for another 3-4 minutes until golden.