Spanish Omelette: Classic Version and with Onion.

Elaboration:

1. Peel the potatoes and cut them into thin slices or small cubes, whichever you prefer. If you decide to make the onion version, peel the onion and cut it into thin julienne strips.
2. In a large frying pan, heat the olive oil over medium heat. When hot, add the potatoes (and onion, if using). Cook over medium-low heat for about 20 minutes, stirring occasionally so they don't brown too much and are tender.
3. Meanwhile, beat the eggs in a large bowl with a pinch of salt.
4. Once the potatoes (and onion) are tender, drain well to remove excess oil and add them to the bowl with the beaten eggs. Mix well and leave to stand for a few minutes.
5. In a non-stick frying pan with a tablespoon of oil, pour the potato and egg mixture. Cook over medium-low heat for 5-7 minutes or until the base is golden brown and set.
6. Using a large plate or lid, turn the omelette over and cook on the other side for a further 5 minutes, until golden brown and well set on the inside according to your preference.

Suggested presentation:

• Serve the Spanish omelette lukewarm or at room temperature, accompanied by a good bread. You can also serve it with a fresh salad for a complete dish.

Additional advice:

• The onion version adds a sweet touch that balances the flavour of the potatoes and eggs. Try both versions and choose your favourite.
• If you want the omelette to have a slightly more golden colour, as in the photos, place the onion in the oil for a few minutes before adding the potatoes.
• If you want a juicier omelette, reduce the final cooking time a little so that it is slightly less curdled on the inside.

Preparation time:

• 40 minutes.