Ingredients

• 3 large old non-waxy potatoes, peeled and diced
• 2 large Spanish onions, peeled and sliced
•   salt
• 4 tbsp olive oil
• 5 eggs, beaten

Method

1. Season the potatoes and onions with salt. Heat the oil in a medium-sized, non-stick frying pan, add the potatoes and fry for a few minutes. Add the onion, cover and cook over a moderate heat for about 15 minutes, stirring occasionally to avoid browning the onion.
2. Once the vegetables are soft and well cooked, drain off any excess oil, add the potato and onion mixture to the beaten eggs and mix well.
3. Return the pan to the heat, pour in the egg mixture, lower the heat and shake the pan to prevent the omelette sticking. Cook on a low heat until it comes away from the sides of the pan. Remove from the heat.
4. Turn over the tortilla by placing a plate over the frying pan and quickly turning the tortilla upside-down on to the plate. Quickly slide it back into the pan and cook the other side for 1 minute until golden brown. Serve hot or cold.

Notes