Spanish Potato Omelette

Ingredients

• 1/2 cup olive oil
• 5 medium-sized potatoes, diced into 1-inch pieces
• 1 large brown onion, chopped
• 8 eggs
• Salt, to taste
• Cracked black pepper, to taste
• Parsley, to garnish, optional

Directions

1. Warm the oil in a medium nonstick pan (30cm/12-inch). Cook the potatoes in the oil until they are golden, crisp at the edges, and tender in the middle. Add the onion and cook until it turns translucent. Pour off the oil, using a metal colander if you have one, and let the mixture drain completely.
2. Put the potatoes and onions back into the pan, spreading them out in a single layer. Turn the heat down to low.
3. Whisk the eggs, adding salt and cracked black pepper to taste. Pour the eggs into the pan, then use a plastic spatula to gently shift the potatoes and onions through the egg. As it cooks, move the eggs around the potatoes now and then so the bottom sets and only a small amount of loose egg remains on top.
4. Set a large round plate over the pan. Holding the plate firmly in place with your hand, turn the pan over so the tortilla lands on the plate. Carefully slide the tortilla back into the pan, easing the onion and potatoes back in along with it.
5. Continue cooking, giving the pan a gentle shake here and there, until the tortilla is cooked all the way through.
6. To get it out of the pan, place a clean plate over the tortilla and flip it onto the plate again. Add parsley, if you like.
7. Serve it with a salad, make it an entree or appetiser, or cut it for snacks. For tapas, it is traditionally served in little squares.