Spanish omelette "secret-no-more" recipe
5 medium size potatoes
1/2 big Spanish onion
Deep fry thinly sliced potatoes (a tiny bit thicker than for crisps) in sunflower oil. Add the onions finely chopped.
Tip: Wait until the oil is very hot before adding the potatoes.
Meanwhile whisk the eggs with a fork in a bowl.
Tip: Whisk the eggs with a fork.
When the potatoes are tender, drain them and the onion and add them to the bowl.
Mix the eggs with the potatoes+onion.
Tip: Leave the mixture to rest for a few minutes.
In another frying pan (or the same one empty) add a few drops of oil.
Suggestion: You can also use olive oil here.
Wait until it is very hot and add the mixture of egg+potato+onion.
Important: Wait until the oil is very hot or your omelette will glue to your pan and you won't be able to turn it around.
Lower the temperature of ring and leave to cook until the egg in that side is cooked. Turn around with a plate, and do the other side.
And that's it folks!! Any comments and corrections from my Spanish friends are welcome (with a lot of rage, but welcome anyway) :-D