Tortilla de Patatas

The classic "Spanish Omelette" can be a bit hit or miss but when it's done well it can really hit the comfort food spot.

Ingredients
600g potatoes, peeled and roughly cut into pieces (uniform slices aren't necessary)
6 free-range eggs 
150g onion, finely chopped(optional)
500ml Olive Oil 
Salt

Method
In a deep non-stick frying pan (about 24 cm in diameter) heat the olive oil to a medium-high heat and begin to fry the potatoes.

They need to be just beginning to brown on all sides and soft enough to eat. It may take about 10 minutes. If you're adding onions then add them to the potatoes after a few minutes. 

Remove from the oil and drain on kitchen paper. (Once cooled sieve the oil and keep for using again.)  

Season the potatoes (and onions) well with salt. 

Beat the eggs in a large bowl. Then when the potatoes have cooled down a bit place them into the bowl and mix gently but thoroughly. 

In the frying pan heat a little oil on a low-medium heat. Then pour in the mixture of eggs and potatoes.  The slower it's cooked the better so it cooks uniformly without overcooking on the outside or under-cooking on the inside.

Of course the thickness of the omelet influences how long it will need to cook. It's a personal thing but I prefer it when it's nearer the under-cooked side of the scale.

After about 5 minutes check the  under side to make sure it's not browning too quickly. Turn the heat down if it is.  Once the omelette appears to be well over half cooked with still a slightly runny consistency on top then flip the omelette out onto a plate, add a tablespoon of oil back to the frying pan, quickly slide it back into the frying pan.  Continue to fry for a further few minutes.

Serve either warm or at room temperature.