Spanish omelette

Another thing we learned while at Valencia Club Cocina in Valencia.

Ingredients

• 4 medium-sized potatoes
• 6 eggs
• 1 yellow onion
• olive oil

Preparations

• Peel and thinly slice the potatoes.
• Finely chop the onion.
• Heat up a good amount of oil and shallow fry the sliced potatoes until almost soft.
• First, heat the oil olive and fry the slices potatoes until almost
• Add chopped onion, and continue frying until both potatoes and onion turn soft.
• Drain off the oil.
• In a large bowl, beat all eggs and add the potatoes and onion to combine.
• In a shallow pan, heat up a tbsp of oil. Add the egg mixture and gently shake the pan to avoid sticking.
• After 10 minutes, place a lid or plate over the pan. Flip the pan while holding the plate firmly in place to place the omelette on the lid or plate.
• Gently slide the omelette back into the frying pan. It should now be upside-down.
• Cook for a few more minutes untill it reaches a doneness to your liking. Again shake pan from time to time to avoid sticking.