Spanish Omelette

Ingredients:

• Potatoes
• Eggs
• Olive oil
• Salt

Steps:

1. Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. As soon as they are golden colour, remove from the pan and put the potatoe mixtures either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed. 
2. Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well.Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Tip: shake the pan gently as you move the mixture, so that  none sticks to the bottom. 
3. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so. This omelette is delicious hot or cold.