Spanish Omelet

1. Peel the potatoes and slice them about 3 mm thick, then peel and thinly slice the onion.
2. Heat the olive oil gently in a non-stick frying pan, add the potatoes and onion with a good pinch of salt, and cook over low to medium heat for 20 to 25 minutes, turning often, until the potatoes are soft but not browned.
3. Tip the potatoes and onion into a sieve set over a bowl to drain off the oil, reserving the oil, and let them cool for a few minutes.
4. Beat the eggs with a pinch of salt in a large bowl, then stir in the warm potato and onion mixture and let it sit for 5 minutes so the potatoes soak up some of the egg.
5. Return 1 to 2 tablespoons of the reserved oil to the pan over medium heat, pour in the mixture, spread it level, and cook for 4 to 5 minutes until the base is set and golden while the centre stays slightly loose.
6. Place a flat plate over the pan and confidently invert the omelet onto it, then slide it back into the pan uncooked side down and cook a further 3 to 4 minutes, tucking the edges under with a spatula to round them.
7. Slide onto a board, rest for a couple of minutes, and serve warm or at room temperature cut into wedges; the centre should be just set and moist, not runny.

You'll use: Frying pan / skillet · Pan · Large pot