My Spanish omelette - 3/4 people

Ingredients
−3 big potatoes
−1 big onion (or several spring onions)
−4 eggs
−Mild olive oil

Preparation

Use a good non-sticking (very important!) medium sized frying pan. Fill with one finger of olive oil and add the peeled and chopped onions. Fry on medium heat until the onions are soft and brown. Meanwhile, peel the potatoes and cut in dices. Once the onions are ready, add the potatoes to the pan, with salt. Leave at medium/low heat until they get soft and brown. This is more boiling in oil than frying, and it usually takes around 30 or 40 minutes.

Once ready, remove the potatoes to a big bowl, removing as much oil as possible. Beat the eggs ,salt and add to the potatoes. Heat the same pan on low fire (which is already oiled because we haven't cleaned it) and add the mixture to it. Flatten with a spoon (it should be like two fingers thick) and let it cook very slowly.

The most tricky part is to know when to turn the omelette. After a couple of minutes, shake the pan to avoid the omelette sticking to it, it should eventually move freely from side to side. Once the egg on the top starts to cook (ideally you can see small bubbles through the omelette), it's time to turn it around.

Cover the pan with a big plate so that it is well covered. Over the sink and with a quick movement, turn the pan over so that the omelette falls to the plate. Put the pan on the low fire again, and put the omelette back in the pan to cook the other side.

This side will be quicker, so two or three minutes should be enough. Get a clean big plate, and turn the omelette once again to serve.