My Spanish omelette

Prepare your ingredients: wash, peel and cut the pen onion;Wash, peel and cut the sliced potatoes of 3 mm.

In a large and deep skillet heating olive oil.Add potatoes and onions and let cook slowly allowing those below to be brown slightly (20 mins approx.).

Stroke potatoes and onions to remove excess oil (save the oil that above).

Break the egg in a bowl and beat slightly, flavor with salt and pepper, add the potatoes and onions and let it rest 10 mins.This is key to allowing the egg to be impregnated in potatoes and onions.

In a frying pan add a bit of the remaining olive oil, empty the omelet, let it go, turn it around and brown on the other side.This should not take more than 5 mins since the idea is to achieve a juicy tortilla.

Virginia demaria, day by day, 2015. Adapted.