Simple Spanish Omelette

Instructions

1. Cut the potatoes into 1/8 thick slices and add them to a bowl.
2. Add the chopped onions to the same bowl and add a dash of salt to season; toss well to mix.
3. Heat olive oil in a large frying pan, over moderately high flame and spread the onion-potato mixture evenly across the skillet.
4. Lower the heat if necessary to prevent the potatoes from burning.
5. Cook the veggies until they are cooked through; test the doneness of the potatoes by poking them with a fork or skewer.
6. Drain out the veggies with a slotted spoon and transfer them to a bowl lined with paper towel to soak away extra oil.
7. Crack the eggs into a large bowl and whisk them thoroughly with a fork until they turn into a pale yellowsh mixture without any white strands.
8. Add the fried onion-potato mixture to the whisked eggs and stir them well together until the former are distributed evenly throughout the beaten eggs.
9. Drizzle 2 tbsp olive oil on a smaller frying pan and heat it over moderate flame but don’t let it smoke to stop the omelette from burning.
10. Give another stir to the egg-veggie mixture and pour it into the pan.
11. Tilt the pan slightly to spread it evenly throughout the pan and cook it until it is set around the sides.
12. Lift one of its side carefully with a spatula to check the doneness of the omelette; it should be browned slightly while the interiors should e slightly runny.
13. Place a flat plate on top of the frying pan and flip it over to transfer the omelette to the plate.
14. Return the pan to heat and pour enough oil in it so that it stands about 1’’ from the base.
15. Heat it for about half a minute and return the omelette back to the pan.
16. Cook it for about 5 minutes and remove from heat.
17. Let it rest for a couple of minutes and then slide the omelette to a serving plate.
18. Serve it as a main course or slice it into 6-8 squares to turn it into an appetizer.