spanish omelette

original recipe

ingredients

• ½ cup olive oil
• 1 pound potatoes, thinly sliced
• salt and pepper to taste
• 1 large onion, thinly sliced
• 4 large eggs

instructions

• Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.
• Whisk eggs in a bowl; season with salt and pepper.
• Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.
• Loosen omelette with a spatula. Invert a large plate over the pan, and carefully flip omelette out onto the plate. Slide omelette, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.