Tortilla

This is the Spanish omelette that you will find all over Spain. It is perfect hot or cold as part of a tapas selection or as a side dish of a meal.

Ingredients
2 tbsp olive oil
1 large onion, sliced
vegetable oil 4 large potatoes, cut into thin slices (3mm/⅛in thickness)
2 or 3 eggs
Salt and fresh ground black pepper to taste

Get your potatoes and slice them and start by boiling them . then get them in a frying pan and stat to fry them but do not let them take on any colure so on a low heat. While they are cooking add the onions to let them soften and season with salt and pepper. While this is all cooking beat the eggs with a fork in a big bowl

Take you potatoes out of the frying pan and in the egg bowl. Now mix the eggs that you have beaten with a fork and get the whole mixture bound together. Then add the whole lot back into the frying pan and cook on a low heat until the base starts to go brown.

Next is the tricky bit . Take a plat or try and cover the frying pan then turn out the omelette on to that . Now palace another plat on top of the omelette and turn it so the cooked side is facing down on to the plate. Place the frying pan over the uncooked side of the omelette and flip this so the uncooked side of the omelette is facing down in the pan and the cooked side is facing upwards. If you manage to understand this then you will be more than capable of doing this trust me.

Then cook until the whole thing is fully cooked and the egg has set around the potato. You can pop it in the oven to finish it of if you want to.