Spanish Omelette (Tortilla Española)

Method

1. Peel and slice the potatoes into thin rounds. Peel and slice the onion into thin rings.
2. Heat olive oil in a large skillet over medium heat. Add the potatoes and onion, and sauté until tender, about 10-15 minutes.
3. In a large bowl, beat the eggs and season with salt and pepper.
4. Pour the egg mixture over the potatoes and onion in the skillet. Cook over low heat until the eggs begin to set.
5. Using a plate, carefully flip the omelette to cook the other side. Cook until the eggs are fully set and the edges are golden brown.
6. Let rest for a few minutes before slicing and serving.