Tortilla espaola (Spanish omelette)

4-5 potatoes of medium size

1 medium onions

6 eggs

3 tbsp. olive oil

salt, pepper to taste

Peel the potatoes and thinly slice the slices. Onions also peel and thinly slice.

In a large skillet over medium heat, heat 2 tbsp. of olive oil. Add potatoes and onions and fry, stirring occasionally. Season with salt and pepper to taste. The potatoes boil for about 15 minutes, maybe more. Importantly, neither the bow nor the potatoes should not burn, only to buy a light Golden brown color.

In a large bowl, whisk 6 eggs, add salt and pepper to taste. Fried potatoes and onions, add to the eggs, mix well.

In skillet heat remaining tablespoon of olive oil, pour the mixture of eggs and potatoes. Cook over medium heat about 6 minutes to the bottom of the omelet is not burnt. Then cover with a plate of pan and invert the omelet onto a plate, again put the omelet in the pan, but the top side down and cook for about 4 minutes.