Spanish Potato Omelette Recipe

4 tablespoons olive oil

1/2 pound potatoes, very thinly sliced

1 large onion, thinly sliced

4 eggs

salt and pepper to taste

1. In a large deep frying pan or skillet, heat the olive oil over a medium heat. Sprinkle potatoes lightly with salt and pepper, place them in the pan or skillet and cook until golden brown and crisp.

2. Once the potatoes are golden, stir in the onions. Cook until the onions start to soften and begin to brown.

3. Meanwhile, beat eggs together with a little salt and pepper. Pour the eggs into the pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.

4. Lift up the base of the omelette with a spatula, invert a large plate over the pan, and carefully turn the omelette out onto it. Slide the omelette back into the pan with the uncooked side down. Cook until eggs are set. Serve at once and enjoy.